You've heard of Chicken Parmesan. You've heard of Eggplant Parmesan. You may have even had a Zucchini Parm or two. Well brace yourselves... for Cheap and Cheerful January Week 3, we are Parmesan-ing potatoes. Baked Potato Parmesan is maybe the cheapest and cheerful-est January dinner yet.
All you need: Russet baking potatoes, marinara sauce, pesto, Parmesan cheese, sour cream, extra virgin olive oil, salt, pepper, garlic and onion powders, red pepper flakes
All you need to do: Rub down potatoes with olive oil, salt, pepper, garlic and onion powders, and red pepper flakes. Give the potato several pokes with a sharp knife, then bake at 450 degrees for an hour or so, until soft and tender all the way through.
Allow the potatoes to cool slightly, then cut in half lengthwise and scoop out the insides, leaving the empty potato skin shell. Add several spoonfuls of sour cream, a big scoop of pesto, plenty of butter, and some salt, pepper, red pepper flakes, and more garlic and onion powder and mix thoroughly.
Scoop the potato mixture back into the potato shells, then spoon marinara sauce and sprinkle lots of Parm over top of each.
Place back in the oven and bake for 10-15 more minutes, finishing under the broiler for a bubbly, golden top. Sprinkle Basil over top for a little greenery, and EAT UP.
