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Pancetta and Pesto Twice Baked Potatoes

Pancetta and Pesto Twice Baked PotatoesTopped with crispy pancetta and melted mozzarella cheese, this recipe delivers true Italian taste.

Recipe Ingredients:

2 (8 ounces each) russet potatoes, washed and pricked with fork
1/3 cup BUITONI Refrigerated Pesto with Basil
1/4 cup sour cream
1/4 cup (1 ounce) shredded mozzarella cheese
3 ounces pancetta, cooked and crumbled

Cooking Directions:

  1. Preheat oven to 400°F (205°C).
  2. Bake potatoes for 50 to 60 minutes or until soft. Cool for 10 minutes; cut in half lengthwise. Scoop out insides with a spoon being careful not to break the skins.
  3. Combine potato pulp, pesto and sour cream in medium bowl. Whip until blended. Spoon mixture back into potato skins. Top with cheese and pancetta.
  4. Bake for an additional 15 minutes or until cheese has melted and potatoes are hot.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 340 Calories from Fat: 200 Total Fat: 22 g Saturated Fat: 7 g Cholesterol: 45 mg Sodium: 670 mg Carbohydrates: 23 g Dietary Fiber: 2 g Sugars: 3 g Protein: 14 g.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.