Recipe from BHG dot com.
Yields 8 servings.
271 calories per serving.
4 russet potatoes
1/2 c basil pesto
1/2 c parmesan cheese
1/4 c skim milk
salt & pepper, to taste
Preheat oven to 350.
Place potatoes in microwave (two at a time) on the potato setting.
Let cool, cut in half horizontally, & scoop out insides into a bowl.
Add pesto, 1/4 c of the cheese, & the milk; mix until smooth.
Season to taste with salt & pepper.
Spoon the mixture into the potato shells.
Sprinkle the remaining cheese on top.
Bake for 20 minutes.