Twice-Baked Pesto Mashed Potatoes

Twice-Baked Pesto Mashed Potatoes + enlarge image
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4 users rated this recipe an average rating of 5.0
Makes:
8 servings
Serving Size:
1 potato half
Prep:
25 mins
Bake:
1 hr 30 mins 400°F /350 degrees F
Stand:
10 mins
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Twice-Baked Pesto Mashed Potatoes

Ingredients
4
12-ounce russet potatoes
1/2
cup basil or dried tomato pesto
1/2
cup shredded Pecorino-Romano cheese (2 ounces)
1/4
cup whole milk
 
Salt
 
Freshly ground black pepper
1/4
cup pine nuts

Directions

  1. Preheat oven to 400 degrees F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake for 1 to 1 1/4 hours or until tender. Remove from oven; let stand for 10 minutes. Cut potatoes in half lengthwise. Scoop out potato pulp, leaving 1/4-inch shells; place pulp in a medium bowl. Reduce oven temperature to 350 degrees F.
  2. Mash potato pulp with a potato masher or an electric mixer on low speed. Add pesto, 1/4 cup of the cheese, and the milk; beat until smooth. Season to taste with salt and pepper. Spoon the mashed potato mixture into the potato shells. Sprinkle with the remaining 1/4 cup cheese.
  3. Place filled potato shells in a 15x10x1-inch baking pan. Bake for 20 minutes. Sprinkle with pine nuts. Bake about 10 minutes more or until nuts are toasted.

From the Test Kitchen

Variations:

Want extra protein? Mash a cup of cannellini beans (white kidney beans) with the potatoes. No Pecorino-Romano? Try Parmesan.

To Make Ahead

Prepare as directed through Step 2. Transfer potatoes to an airtight container; cover. Chill for up to 24 hours. Preheat oven to 350 degrees F. Continue as directed, except bake potatoes for 30 minutes before adding pine nuts.

Nutrition Facts

(Twice-Baked Pesto Mashed Potatoes)
    Per serving:
  • 271 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 13 mg chol.,
  • 377 mg sodium,
  • 33 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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