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Pesto Parmesan Baked Potatoes
Loaded with Italian flavors, these twice-baked potatoes can be served as a vegetarian main or side dish.
Prep Time 10 Min.
Cook Time 1 1/2 Hours
Servings
People
Prep Time 10 Min.
Cook Time 1 1/2 Hours
Servings
People
Instructions
  1. Preheat oven to 400˚F. Pierce each potato several times with fork. Bake for 55 to 60 minutes or until tender; let cool for 10 minutes.
  2. Cut each potato in half lengthwise. Scoop out potatoes, leaving 1/4-inch border all around and keeping skins intact. In bowl, mash potato pulp until smooth; mix in 1/2 cup Parmesan, ricotta, pest, salt and pepper.
  3. Divide potato mixture evenly among potato shells. Sprinkle with remaining Parmesan. Bake on parchment-lined baking sheet for 20 to 25 minutes or until heated through. Broil for 1 to 2 minutes or until tops are golden brown.
  4. Tip: Garnish with toasted pine nuts if desired.
Recipe Notes

Per 1/4 recipe Calories 380 Fat 12g Saturated Fat 6g Cholesterol 30mg Sodium 730mg Carbohydrate 51g Fiber 6g Sugars 3g Protein 18g

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