Pancetta and Pesto Twice-Baked Potatoes (Lighter)

Nutritional Information

Serving size: 1/4

Servings per recipe: 4

  • Calories 310
  • Calories from Fat 150
  • Total Fat 17g 26%
  • Saturated Fat 6g 28%
  • Cholesterol 30mg 11%
  • Sodium 670mg 28%
  • Carbohydrates 25g 8%
  • Dietary Fiber 2g 9%
  • Sugars  4g
  • Protein 14g
  • Vitamin A 6%
  • Vitamin C 40%
  • Calcium 20%
  • Iron 8%

Pancetta and Pesto Twice-Baked Potatoes (Lighter)

BUITONI® Pancetta and Pesto Twice-Baked Potatoes (Lighter)

Prep: Min

Total: Min

Serves: 4

Topped with crispy pancetta and melted mozzarella cheese, this recipe delivers true Italian taste.

 Reduced Fat 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.