A good baked potato is hard to beat, and recipe developer Come Dine With Brie has shared a twist that swaps butter for pesto and burrata. She told the Channel 4 Served team on Instagram: "Throw away your butter. We're using pesto and burrata."
Simple Ingredients, Big Flavour
Pesto can be homemade with basil, garlic, pine nuts or walnuts, parmesan, and olive oil. Brie says making it at home makes it look more 'vibrant' and delicious. Burrata, a creamy mozzarella ball, is affordable and adds a luxurious feel.
Fans praised the recipe, with one commenting: "Looks sooo delicious," and another: "Need to try this one."
How to Make Pesto and Burrata Jacket Potato
Ingredients
- One baking potato
- 1 tsp olive oil
- 1 tsp sea salt
- Fresh basil (large handful)
- One garlic clove (whole)
- 1 tbsp pine nuts or walnuts
- 2 tbsp parmesan (grated)
- 3–4 tbsp olive oil
- Juice of half a lemon
For the toppings
- Two burrata balls
- Rocket (handful)
- 0.5 tsp chilli flakes
- Pinch lemon zest
Method
Preheat oven to 180°C. Rub potato with olive oil and sea salt, bake for 50-60 minutes until crispy outside and soft inside. Blend basil, garlic, nuts, parmesan, and lemon juice. Slowly add olive oil and blend until smooth. Cut open baked potato, fluff inside, stir through generous pesto. Place burrata on top, cut open so centres soften into potato. Finish with rocket, extra pesto, chilli flakes, and lemon zest.
