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Twice Baked Pesto Potatoes

October 20, 2018

Twice Baked Pesto Potatoes


  • 412-ounce russet potatoes
  • 1/2cup basil or dried tomato pesto
  • 1/2cup shredded Pecorino-Romano cheese (2 ounces)
  • 1/4cup whole milk
  • Salt
  • Freshly ground black pepper
  • 1/4cup 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.

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