Bake the potatoes in a preheated oven for 1 hour as directed in instructions above, then remove from the oven and set aside until cool enough to handle.

Make the pesto according to the instructions in “Make It From Fresh”. Store any excess pesto in the fridge for up to 3 weeks or the freezer for up to 3 months.

Once cool enough to handle, scrape out the insides of the potatoes and mix with yogurt, cheese, and pesto.

Stuff inside the skins and wrap each potato separately.

(Alternatively, freeze the stuffed potatoes lined on a plate and then once frozen, transfer to a resealable bag or container.)

Store prepared potatoes in the freezer for up to 3 months or in the fridge for 5-7 days.

Thaw frozen potatoes overnight in the fridge.

Place frozen stuffed potatoes on a sheet pan and bake in a preheated to 350*F oven for 15-18 minutes until the cheese is melted and the potato skins have begun to crisp.

Preheat oven to 350*F.

Set the potatoes on a sheet pan, leaving a few inches of space between each potato. Drizzle with olive oil and sprinkle evenly with Kosher salt. Bake for 60-65 minutes or until the potatoes are cooked all the way through and a fork slides easily into the center of a potato. Remove and set aside until cool enough to handle.

While the potatoes are baking, make the pesto:

Place the pesto ingredients in a small food processor and pulse until well combined, adding more olive oil as needed to get a thick paste.

Season pesto to taste with salt and transfer from the food processor bowl to a container.

Slice the potatoes in half and use a spoon to scrape out the insides of each half into a large bowl. Set the empty skins back on the sheet pan as you do so.

Add the yogurt, shredded cheese, and ¼ cup of the pesto to the bowl and mash the potatoes and stir to combine. Store any leftover pesto in the fridge for another recipe or meal.

Spoon the mixture back into each potato.

Place the pan back in the oven and bake 8-12 minutes or until the skins are crispy and the cheese has melted. Remove and serve warm.