About this recipe:A simple toasted nut, cheese and pesto topping transforms an ordinary baked potatoes into something special.
30g pine nuts
150g soft goat’s cheese
1/2 tbsp green pesto
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Method Prep:10min › Cook:3min › Ready in:13min
Toast 30g pine nuts in a small nonstick frying pan over a medium-high heat for 2-3 minutes, stirring constantly, until golden. Tip the nuts on to a plate and set aside. Split open the baked potatoes and divide 150g soft goat's cheese among them. Drizzle each with 1/2 tbsp green pesto, then scatter over the toasted nuts. Serve with a rocket salad.
There are now many vegetarian versions of popular cheeses available. If you are serving cheese to vegetarians, check that the cheese you are using is suitable. Look out for a vegetarian symbol on the pack.