Pesto Twice Baked Potatoes

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Creme fraiche adds a similar tang and creaminess.

bacon bits

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Smoked paprika adds flavor without the cost of bacon.

Scrub and clean the russet potatoes thoroughly to remove any grit.

Preheat the oven to 400°F (200°C).

Place the potatoes in the oven and bake for 30 minutes.

After 30 minutes, reduce the oven temperature to 350°F (175°C) and poke each potato with a fork to allow moisture to escape.

Bake for an additional 30 minutes until the potatoes are tender.

Remove the potatoes from the oven and let them cool slightly before handling.

Cut out any funny-looking spots on the potatoes and scoop out the insides into a bowl, leaving the skins intact.

Add about 1 tablespoon of pesto per potato (approximately 2 tablespoons total) to the potato insides and mash together with a fork.

Backfill the potato skins with the pesto potato mixture, leveling it off without overstuffing.

Top the filled potatoes with a shredded Italian cheese blend.

Return the potatoes to the oven and bake for about 15 minutes until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens