Pancetta and Pesto Twice-Baked Potatoes

Nutritional Information

Serving size: 1/4

Servings per recipe: 4

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

Pancetta and Pesto Twice-Baked Potatoes

BUITONI® Pancetta and Pesto Twice-Baked Potatoes

Prep: Min

Total: Min

Serves: 4

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

 Pesto with Basil  (7 oz.)
Nutritional Facts



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.