Potatoes Stuffed with Pesto and Sun-Dried Tomatoes

Potatoes Stuffed with Pesto and Sun-Dried Tomatoes

What's so nifty about twice-baked potatoes besides the great taste? You can prep them ahead, and they're ready to pop in the oven at the last minute.

Prep Time

20

Minutes

Total Time

1:55

Hr:Mins

Makes

6

servings

3
large baking potatoes (8 to 10 oz each)
1/4
to 1/2 cup milk
1/2
cup basil pesto
1/3
cup julienne sun-dried tomatoes packed in oil and herbs, drained
1/4
cup sliced ripe olives, well drained
1/2
cup finely shredded Parmesan cheese
Chopped fresh basil or parsley, if desired
Additional shredded Parmesan cheese, if desired
  1. Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with fork. Let stand until cool enough to handle.
  2. Cut each potato lengthwise in half; scoop out insides into medium bowl, leaving a thin shell. Add milk to potatoes; mash with potato masher or electric mixer until no lumps remain (amount of milk needed will vary depending on type of potato used). Stir in pesto, tomatoes, olives and 1/2 cup cheese. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
  3. Bake about 20 minutes or until hot. Sprinkle with basil and additional cheese.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Refrigerate unbaked filled potatoes tightly covered up to 48 hours. To reheat in oven, bake uncovered on ungreased cookie sheet at 375°F about 30 minutes or until hot.
Time-Saver
To reheat baked potatoes in microwave, arrange potatoes in circle on 10-inch microwavable plate. Cover loosely with microwavable plastic wrap; microwave on High 12 to 15 minutes, rotating plate one-half turn after 5 minutes, until hot.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 400mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.