Categories: Meals
Ingredients
- 4 medium russet potatoes
- 1/4 cup olive oil, plus more for the potatoes
- 2 garlic cloves, finely chopped
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1 cup marinara, warmed
- 1 1/2 cups shredded mozzarella
- 1/4 cup grated Parmesan
- 1/4 cup prepared pesto
Directions
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eheat the oven to 400. Prick the potatoes all over with a fork, rub with a little olive oil and bake on a foil-lined rimmed baking sheet until tender when pierced with a knife, about 1 hour.
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When the potatoes are almost done, heat the olive oil in a small saucepan over low heat. Add the garlic and cook until tender, about 2 minutes. Remove from the heat and stir in the oregano, red pepper flakes and salt.
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Remove the baked potatoes from the oven and preheat the broiler. Split open the potatoes lengthwise; press the ends together to open them up. Return to the baking sheet and drizzle with the garlic oil. Use a fork to mash the oil into the potatoes. Top with the marinara and sprinkle with the mozzarella and Parmesan. Broil until the cheese is browned and bubbly, about 2 minutes. Top each potato with a spoonful of pesto.