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

1. 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.

2. 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.

3. 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.

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