Potatoes Stuffed with Pesto and Sun-Dried Tomatoes

  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 6

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
400mg
17%
Potassium
660mg
19%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
12%
Sugars
3g
Protein
8g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
10%
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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