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Preheat oven to 400°F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake for 1 to 1 1/4 hours or until tender. Remove from oven; let stand for 10 minutes. Cut potatoes in half lengthwise. Scoop out potato pulp, leaving 1/4-inch shells; place pulp in a medium bowl. Reduce oven temperature to 350°F.
Mash potato pulp with a potato masher or an electric mixeron low speed.Add pesto, 1/4 cup cheese and milk; beatuntil smooth. Season with salt and pepper. Spoon the mashedpotato mixture into the potato shells. Sprinkle with the remaining 1/4cup cheese.
Place filled potato shells in a15x10x1-inch baking pan. Bake for 20 minutes. Sprinkle with pine nuts.Bake about 10 minutes more or until nuts are toasted.