If you're looking for a way to invigorate the humble baked potato, skip the mashed potatoes and try these easy twice-baked potatoes topped with cheese and purchased pesto.

STUFFED BAKED POTATOES WITH PESTO

Start to finish: 1 1/2 hours (15 minutes active)

Servings: 4

4 baking potatoes
1/2 cup creme fraiche
1/2 cup grated Parmesan cheese
2/3 cup pesto
2 garlic cloves, minced
Salt and ground black pepper, to taste

Heat the oven to 350 degrees.

Wash the potatoes, then placed them in the oven and bake for 1 hour, or until cooked through. Leave the oven on.

Let the potatoes cool enough to handle, then carefully cut each in half lengthwise. Use a spoon to scoop out the insides, keeping the skins intact. Set the skins aside. Combine the scooped potato in a large bowl.

Add the creme fraiche, Parmesan, pesto, garlic, salt and pepper. Use a fork to mix well. Spoon the mixture back into the potato skins, mounding it above the edges.

Place the potato halves on a baking sheet and return them to the oven. Bake for 15 minutes, or until the tops are golden.

(Recipe adapted from Sarah Raven's "In Season," Universe, 2008)