Potatoes Stuffed with Pesto and Sun-Dried Tomatoes

Potatoes Stuffed with Pesto and Sun-Dried Tomatoes
You can never have too many side dish recipes, so give Potatoes Stuffed with Pesto and Sun-Dried Tomatoes a try. This recipe serves 6. One serving contains 351 calories, 18g of protein, and 19g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have baking potatoes, additional parmesan cheese, parmesan cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes. It is a good option if you're following a gluten free diet.

Instructions

1
Heat oven to 375F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork.
Ingredients you will need
PotatoPotato
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OvenOven
2
Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with fork.
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PotatoPotato
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OvenOven
3
Let stand until cool enough to handle.
4
Cut each potato lengthwise in half; scoop out insides into medium bowl, leaving a thin shell.
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PotatoPotato
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BowlBowl
5
Add milk to potatoes; mash with potato masher or electric mixer until no lumps remain (amount of milk needed will vary depending on type of potato used). Stir in pesto, tomatoes, olives and 1/2 cup cheese. Fill potato shells with mashed potato mixture.
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PotatoPotato
TomatoTomato
CheeseCheese
OlivesOlives
Pasta ShellsPasta Shells
PestoPesto
MilkMilk
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Hand MixerHand Mixer
Potato MasherPotato Masher
6
Place on ungreased cookie sheet.
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CookiesCookies
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Baking SheetBaking Sheet
7
Bake about 20 minutes or until hot.
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OvenOven
8
Sprinkle with basil and additional cheese.
Ingredients you will need
CheeseCheese
BasilBasil
DifficultyExpert
Ready In1 h, 55 m.
Servings6
Health Score21
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