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Pancetta and Pesto Twice-Baked Potatoes

Pancetta and Pesto Twice-Baked Potatoes
Makes:
4
Prep Time:
10
minutes
Total Time:
85
minutes
Topped with crispy pancetta and melted mozzarella cheese, and stuffed with potatoes, pesto, and sour cream this recipe delivers true Italian taste.

In this recipe:


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Ingredients:

  • 2 (8 ounces each) russet potatoes, washed and pricked with fork
  • 1/3 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 1/4 cup sour cream
  • 1/4 cup (1 ounce) shredded mozzarella cheese
  • 3 ounces pancetta, cooked and crumbled

Directions:

PREHEAT oven to 400° F. BAKE potatoes for 50 to 60 minutes or until soft. Cool for 10 minutes; cut in half lengthwise. Scoop out insides with a spoon being careful not to break the skins. COMBINE potato pulp, pesto and sour cream in medium bowl. Whip until blended. Spoon mixture back into potato skins. Top with cheese and pancetta. BAKE for an additional 15 minutes or until cheese has melted and potatoes are hot.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 330
  • Calories from Fat: 180
  • Total Fat: 20g (31% of DV)
  • Saturated Fat: 7g (33% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 620mg (26% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 3g
  • Protein: 14g
  • Vitamin A: 6% of DV
  • Vitamin C: 35% of DV
  • Calcium: 15% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pancetta and Pesto Twice-Baked Potatoes

Ingredients

  • 2 (8 ounces each) russet potatoes, washed and pricked with fork
  • 1/3 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 1/4 cup sour cream
  • 1/4 cup (1 ounce) shredded mozzarella cheese
  • 3 ounces pancetta, cooked and crumbled

 

Directions

PREHEAT oven to 400° F. BAKE potatoes for 50 to 60 minutes or until soft. Cool for 10 minutes; cut in half lengthwise. Scoop out insides with a spoon being careful not to break the skins. COMBINE potato pulp, pesto and sour cream in medium bowl. Whip until blended. Spoon mixture back into potato skins. Top with cheese and pancetta. BAKE for an additional 15 minutes or until cheese has melted and potatoes are hot.

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