Stuffed Pesto Baked Potatoes

*Recipe Adapted from Laurie Bakke's KitchenStuffed baked potatoes made with fresh basil pesto and spices; then baked until super creamy and delicious makes a super flavorful side dish.

👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 10 min🔥 Cook: 1h 5m👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
bowl

📝 Preparation Steps

Preheat oven to 425 degrees F; then pierce the skins with a fork. Rub potatoes with oil and salt and bake directly on the rack for ⏱️ 30-45 minutes or until tender all the way through when pierced.

Remove the potatoes from the oven and prepare the potato shells by first cutting a small piece off of each end from the 8 potatoes. Scoop out the potato from the shell and place in a large bowl.

Stand the potato shells up in a muffin tin or oven safe dish, wide side up and brush the inside of the skins with the oil. Sprinkle with salt and bake at 450 degrees for ⏱️ 10 minutes or until crisp. Remove and set aside.

While the potato skins are in the oven, heat the milk, butter and garlic over medium heat until the butter has melted. Add the milk mixture and the pesto to the potatoes and mash with an electric mixer until the potatoes are stiff.

butter2 tablespoons

Finally, spoon potato mixture into shells making sure you stuff them all the way so they will not cave in as they bake. Drizzle each potato with some oil and salt and bake ⏱️ 20-25 minutes or until lightly browned and heated through.

Nutrition Facts

calories

202 kcal

fat Content

5 g

serving Size

1 serving

fiber Content

4 g

sugar Content

3 g

sodium Content

262 mg

protein Content

5 g

trans Fat Content

0.1 g

cholesterol Content

9 mg

carbohydrate Content

35 g

saturated Fat Content

2 g

unsaturated Fat Content

1.2 g

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