Ingredients for Basil Pesto Twice Baked Potatoes
- 4 large russet potatoes
- 4 ounces (113g) mascarpone cheese
- 1/2 cup (60g) basil pesto
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- 1/2 cup (40g) grated mozzarella cheese
- 1/4 cup (15g) pine nuts
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How to Make Basil Pesto Twice Baked Potatoes
- Preheat your oven to 350°F (180°C).
- Scrub 4 large russet potatoes and pierce them several times with a fork. Bake for 50-60 minutes, or until a fork easily pierces the center.
- Remove potatoes from the oven and let them cool slightly.
- Halve the potatoes lengthwise and carefully scoop out the flesh, leaving a 1/4-inch border to create a sturdy shell.
- Lightly mash the potato flesh with a fork in a medium bowl.
- Add 4 ounces (113g) mascarpone cheese (or cream cheese), 1/2 cup (60g) basil pesto, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Stir in 1/2 cup (40g) grated mozzarella cheese and 1/4 cup (15g) pine nuts.
- Spoon the mixture back into the potato skins, mounding slightly.
- Place the potatoes on a foil-lined baking sheet.
- Bake for 10-15 minutes, or until heated through and the cheese is melted and bubbly.
- Garnish with extra basil (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
4g
Fat
6g
Carbs
7g
