Potatoes with Kale Pesto

Ingredients:

• 4 Russet-Burbank potatoes
• 1/4 cup toasted walnuts
• 1/4 tbsp. grated parmesan
• 0.5 cup grated Swiss cheese

Preparation:

1. Prick 4 Russet Burbank potatoes with a fork; microwave for 15 minutes. In a food processor, combine 1/4 cup toasted walnuts, 1/4 cup each olive oil, grated Parmesan cheese, and 1 clove garlic. Puree until smooth. Add 2 cups shredded kale and 1/2 cup shredded Swiss cheese; pulse. Season with salt and pepper and serve with the baked potatoes.