"Lighter" Pancetta and Pesto Twice-Baked Potatoes

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

1/3 cup BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil

1/4 cup light sour cream

1/4 cup (1 ounce) shredded reduced fat 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.

Using BUITONI Refrigerated Reduced Fat Pesto with Basil, light sour cream and reduced fat mozzarella cheese, you will have a recipe that has:

5% less calories
18% less fat
14% less saturated fat
22% less cholesterol