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- 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
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.
- Want extra protein? Mash a cup of cannellini beans (white kidney beans) with the potatoes. No Pecorino-Romano? Try Parmesan.
- Servings Per Recipe 8,
- cal. (kcal) 271,
- Fat, total (g) 12,
- chol. (mg) 13,
- sat. fat (g) 3,
- carb. (g) 33,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 8,
- vit. A (IU) 389,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 377,
- Potassium (mg) 752,
- calcium (mg) 141,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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