Pancetta and Pesto Twice-Baked Potatoes

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Topped with crispy pancetta and melted mozzarella cheese, and stuffed with potatoes, pesto, and sour cream this recipe delivers true Italian taste.

Estimated Times

Prep Time: 10 mins Inactive Prep Time: 10 mins cooling Cook Time: 1 hr 5 mins

Serving Per Recipe: 4 Nutritional Info

2 (8 ounces each) russet potatoes , washed and pricked with fork

1/3 cup BUITONI Refrigerated All Natural Pesto with Basil

1/4 cup sour cream

1/4 cup (1 ounce) shredded mozzarella cheese

3 ounces pancetta , cooked and crumbled

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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Calories		340
Calories from Fat		200

Total Fat 22g		34%
	Saturated Fat 7g	37%
Cholesterol 45mg		15%
Sodium 670mg		28%
Carbohydrates 23g		8%
	Dietary Fiber 2g	9%
	Sugars 3g
Protein 14g
Vitamin A		15%
Vitamin C		60%
Calcium		15%
Iron		10%