Kale Pesto Stuffed Baked Potatoes {in your Crockpot}

DSC_0427This recipe was inspired by one from the Easy Sides section of my April Food Network magazine.   I’d heard you could make baked potatoes in the crockpot so I decided to give it a go and it worked great.  I was using my slow cooker to make a chicken recipe so I cooked the potatoes at the same time using my metal shelf insert.  If you’re not using this you can just lay your potatoes in the base of the crockpot.  I also used pine nuts instead of walnuts in the pesto and parmesan instead of Swiss cheese.  Kale makes for a wonderfully flavorful and beautifully green pesto.  I doubled the magazine’s recipe so I could freeze half of the pesto to use another time.  DSC_0407

What to buy (serves 2 if serving one potato per person and makes 4 cups of pesto):

  • 2 russet potatoes
  • 2/3 cup pine nuts, toasted
  • 2/2 cup olive oil plus 2 tablespoons for baked potatoes
  • 1/3 cup Parmesan, grated plus more for garnish
  • salt and pepper, to taste
  • 3 cloves garlic
  • 3 cups chopped kale

What to do:

  • pierce potatoes a few times with a fork, drizzle with a tablespoon of olive oil per potato and sprinkle with salt and pepper, wrap in aluminum foil
  • add wrapped potatoes to crockpot and cook on hight for 2-3 hours or until softened
  • puree pine nuts, olive oil, cheese, salt, pepper, garlic and kale in a blender or food processor
  • serve potatoes warm with pesto spooned inside halved potatoes (the amount is up to you and how much you like pesto!) and sprinkle with parmesan