Pesto Potato Skins
12 small red potatoes about 2 inches in diameter
4 cloves garlic
1/3 cup almond or walnut pieces
2 cups fresh basil
1/4 cup nutritional yeast
1/4 cup extra virgin olive oil
salt and pepper to taste
Pre-heat the oven to 400 degrees. Prep the potatoes by washing them and removing any bad spots, but leave them as whole as possible. Place them on a baking sheet or roasting pan and roast for 40 minutes, undisturbed. The potatoes are ready when a sharp knife easily pierces them.
Meanwhile, make the pesto in a food processor. Combine the nuts, garlic, and nutritional yeast and process to a paste. Add in the basil, scraping down the sides occasionally. Finally, with the blade running slowly add the olive oil. Process until smooth. Salt and pepper the pesto to taste.
When the potatoes are done and cool enough to handle, cut them in half. Using a pointed spoon or melon baller, scoop out the middle of the potatoes into a large bowl. Place the potato shells back on the cookie sheet. When all of the potatoes are cut and ready, mash the potato mixture with the pesto. Season it with more salt and pepper. Scoop the mixture back into the potato skins.
Bake for 10-15 minutes until the potatoes are hot. Sprinkle with some more salt and serve warm or hot. Enjoy your party!