MOZZARELLA & PESTO SAUCE

This recipe is based on the shop-bought, commercial pesto, but if you are using your own, home-made pesto (see recipe) remember that it’s not as strong, so you will need more, but the taste will be well worth the effort.

Serves 1

• 1 hot baked potato
• 60g (2 oz) mozzarella cheese, grated
• 1 tablespoon pesto sauce
• salt and freshly ground black pepper

Method

Cut a large cross into the potato and squeeze the potato to open it out. Mix together the mozzarella, pesto and a little seasoning. Spoon the mixture inside the potato and serve