Pesto Double-Stuffed Potatoes


  • 4 large Idaho Potatoes, baked
  • 1/2 cup part-skim ricotta cheese
  • 1/3 cup prepared pesto
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • non-stick cooking spray


  1. Preheat oven to 450° F
  2. Cut 1/2 inch from long side of each potato into bowl; scoop inside of potato, leaving a 1/4 inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well-blended. Spoon potato mixture into potato shells, divided evenly, heaping on top if necessary.
  3. Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10-15 minutes.
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Yield: 4 servings
Calories: 229
Fat: 7 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 12 mg

Photo Credit:
Lindsey Cook
(Recipe Photo Contest Winner)

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