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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Twice-Baked Pesto Mashed Potatoes

Makes: 8 servings
Serving size: 1 potato half
Prep 25 mins Bake 400°F1 hr 30 mins  /350 degrees F Stand 10 mins
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 KitchenVariations:
  • Want extra protein? Mash a cup of cannellini beans (white kidney beans) with the potatoes. No Pecorino-Romano? Try Parmesan.
Nutrition Facts (Twice-Baked Pesto Mashed Potatoes)
  • 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 (g) 28,
  • Cobalamin (Vit. B12) (g) 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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