POTATOES STUFFED WITH PESTO AND SUN-DRIED TOMATOES

Potatoes Stuffed with Pesto and Sun-Dried Tomatoes image

What's so nifty about twice-baked potatoes besides the great taste? You can prep them ahead, and they're ready to pop in the oven at the last minute.

Provided by Betty Crocker Kitchens

Time 1h55m

Yield 6

Number Of Ingredients 8

Ingredients

3 large baking potatoes (8 to 10 oz each)
1/4 to 1/2 cup milk
1/2 cup basil pesto
1/3 cup julienne sun-dried tomatoes packed in oil and herbs, drained
1/4 cup sliced ripe olives, well drained
1/2 cup finely shredded Parmesan cheese
Chopped fresh basil or parsley, if desired
Additional shredded Parmesan cheese, if desired

Steps:

Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with fork. Let stand until cool enough to handle.
Cut each potato lengthwise in half; scoop out insides into medium bowl, leaving a thin shell. Add milk to potatoes; mash with potato masher or electric mixer until no lumps remain (amount of milk needed will vary depending on type of potato used). Stir in pesto, tomatoes, olives and 1/2 cup cheese. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
Bake about 20 minutes or until hot. Sprinkle with basil and additional cheese.

Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g