Recipes and Cooking Twice-Baked Pesto Mashed Potatoes 3.8 (9) Add your rating & review Go green (basil pesto) or red (sun-dried tomato pesto) to make this next-level twice-baked mashed potatoes recipe. Pesto mashed potatoes are stuffed inside a baked potato shell for a starchy side dish you'll crave again and again. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 11, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 1 hrs 30 mins Stand Time: 10 mins Total Time: 2 hrs 5 mins Servings: 8 Jump to Nutrition Facts Ingredients 4 12-ounce russet potatoes ½ cup basil or dried tomato pesto ½ cup shredded Pecorino-Romano cheese (2 ounces) ¼ cup whole milk Salt Freshly ground black pepper ¼ cup pine nuts Directions Preheat oven to 400°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° F. 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. 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. 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°F. Continue as directed, except bake potatoes for 30 minutes before adding pine nuts. Rate it Print Nutrition Facts (per serving) 271 Calories 12g Fat 33g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 271 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 377mg 16% Total Carbohydrate 33g 12% Total Sugars 3g Protein 8g Vitamin C 10.6mg 53% Calcium 141.4mg 11% Iron 2.2mg 12% Potassium 752mg 16% Folate, total 28.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.