Topped with crispy pancetta and melted
mozzarella cheese, this recipe delivers true Italian taste.
Pancetta
and Pesto Twice Baked Potatoes
- 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
- Preheat oven to 400°F
(205°C).
- 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.
- Combine potato pulp, pesto
and sour cream in medium bowl. Whip until blended. Spoon mixture
back into potato skins. Top with cheese and pancetta.
- Bake for an additional
15 minutes or until cheese has melted and potatoes are hot.
Makes 4 servings.
Estimated Times:
Preparation Time: 10 mins
Cooking Time: 1 hr 5 mins
Cooling Time: 10 mins cooling
Nutritional Information
Per Serving: 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.
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