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