Twice-Baked Pesto Mashed Potatoes

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  • Makes: 8 servings
  • Serving Size: 1 potato half
  • Prep: 25 mins
  • Bake: 1 hr 30 mins 400°F /350 degrees F
  • Stand: 10 mins

Twice-Baked Pesto Mashed Potatoes

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.

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Nutrition Facts (Twice-Baked Pesto Mashed Potatoes)

  • Per serving:
  • 271 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 13 mg chol. ,
  • 377 mg sodium ,
  • 33 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 8 g pro.
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