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.
large baking potatoes (8 to 10 oz each)
to 1/2 cup milk
cup basil pesto
cup julienne sun-dried tomatoes packed in oil and herbs, drained
cup sliced ripe olives, well drained
cup finely shredded Parmesan cheese
Chopped fresh basil or parsley, if desired
Additional shredded Parmesan cheese, if desired
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.
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.
Bake about 20 minutes or until hot. Sprinkle with basil and additional cheese.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.