Old MacDonald's Potato Box Recipes
Baked Potatoes with Pesto Sauce Ingredients Potatoes: 2 lb, 6 cups ( 1 k ) potatoes, sliced thin 2 tablespoons grated parmesan cheese 2 tablespoons olive oil ½ cup chicken broth fat free Salt Pepper Pesto: 1 cup basil leaves 1 cup parsley sprigs 2 garlic cloves 1 tablespoon pine nuts 2 tablespoons chicken broth, fat free 2 tablespoons grated parmesan cheese 1 tablespoon lemon juice 1 tablespoon water 2 tablespoons olive oil Salt Pepper Directions Potatoes: Brush 2 tablespoons oil in a baking dish. Arrange 2 cups of sliced potatoes in the bottom of baking dish. Season with salt and pepper. Spread 3 tablespoons of basil mixture over potatoes. Sprinkle 2 teaspoons parmesan cheese. Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese. Top with the remaining potatoes. Season with salt and pepper. Heat ½ chicken broth until hot. Pour over potatoes and spread remaining basil mixture. Sprinkle with remaining cheese. Cover baking dish with with foil and bake in preheated oven 425°F (220°C) for 45 minutes. Remove foil and cook for 15 minutes more. Pesto: Place basil and parsley in the food processor. Process until minced. With processor running, add garlic and nuts through the food chute. Process until finely chopped. Add chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.

Old MacDonald's Potato Box Recipes

Baked Potatoes with Pesto Sauce

Ingredients

Potatoes:
2 lb, 6 cups ( 1 k ) potatoes, sliced thin
2 tablespoons grated parmesan cheese
2 tablespoons olive oil
½ cup chicken broth fat free
Salt
Pepper

Pesto:
1 cup basil leaves
1 cup parsley sprigs
2 garlic cloves
1 tablespoon pine nuts
2 tablespoons chicken broth, fat free
2 tablespoons grated parmesan cheese
1 tablespoon lemon juice
1 tablespoon water
2 tablespoons olive oil
Salt
Pepper

Directions

Potatoes:
Brush 2 tablespoons oil in a baking dish. Arrange 2 cups of sliced potatoes in the bottom of baking dish. Season with salt and pepper. Spread 3 tablespoons of basil mixture over potatoes. Sprinkle 2 teaspoons parmesan cheese. Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese. Top with the remaining potatoes. Season with salt and pepper.

Heat ½ chicken broth until hot. Pour over potatoes and spread remaining basil mixture. Sprinkle with remaining cheese.

Cover baking dish with with foil and bake in preheated oven 425°F (220°C) for 45 minutes. Remove foil and cook for 15 minutes more.

Pesto:
Place basil and parsley in the food processor. Process until minced. With processor running, add garlic and nuts through the food chute. Process until finely chopped. Add chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.