Preparation

• Preheat the oven to 200°C/400°F/Gas mark 6
• Prick the potatoes with a fork, rub with a little oil and salt
• Bake directly on the oven shelf for about 1 hour, depending on the size of the potatoes
• Using oven gloves to protect the hands, remove the potatoes from the oven, cut them in half and scoop out the middles into a bowl
• Mash the potato with the butter, Sacla’ Pesto, Parmesan, cream, chives, salt and pepper
• Return the mixture to the potato shells, place the filled potatoes in a baking dish
• Tear over mozzarella and sprinkle with Parmesan
• Drizzle with a little oil and return to the oven for 10 minutes until bubbling