Fluffy pesto-topped potatoes

Fluffy pesto-topped potatoes
serves 4

4 large baking potatoes
6 tbsp pesto
100g hard goats cheese, grated
1 large egg, separated

Scrub the potatoes and prick with a fork. Bake for 1 hour at 200c/gas 6. Use a clean tea towel to hold the hot potatoes while you cut each in half.

Use a teaspoon to scoop out the flesh into a bowl and mash. Beat in the pesto and goats cheese. Season and then beat in the egg yolk.

In a clean grease-free bowl, whisk the egg white until it forms soft peaks then fold into the mashed potato mixture. Pile the potato back into the hollowed-out skins and return to the warm oven for 20 minutes. Serve piping hot.

More pesto recipes:
Tagliatelle with walnut pesto
Fettucine with watercress pesto