Best 4 Potatoes Stuffed With Pesto And Sun Dried Tomatoes Recipes
Indulge in a burst of flavors with our tantalizing recipe for Potatoes Stuffed with Pesto and Sun-Dried Tomatoes. These delightful potatoes are a perfect blend of hearty and zesty, making them an ideal side dish or even a delightful vegetarian main course. The rich and creamy pesto filling, bursting with the vibrant flavors of basil, pine nuts, and Parmesan cheese, perfectly complements the tangy sun-dried tomatoes. Each bite offers a delightful dance of textures, from the crispy potato skin to the soft and flavorful filling.
In addition to the classic Pesto and Sun-Dried Tomato stuffed potatoes, this article offers a delightful array of variations to tantalize your taste buds. Explore the vibrant flavors of Spinach and Feta Stuffed Potatoes, where the earthy notes of spinach blend harmoniously with the tangy feta cheese. For a cheesy indulgence, try the Mozzarella and Bacon Stuffed Potatoes, where melted mozzarella cheese pairs perfectly with crispy bacon, creating a symphony of flavors. And for those who enjoy a spicy kick, the Chorizo and Pepper Jack Stuffed Potatoes offer a fiery delight, combining the bold flavors of chorizo and pepper jack cheese.
With step-by-step instructions and helpful tips, this article guides you through the process of creating these delectable stuffed potatoes. Whether you're a seasoned cook or just starting your culinary journey, you'll find everything you need to make these dishes a success. So gather your ingredients, preheat your oven, and get ready to embark on a flavorful adventure with our irresistible Potatoes Stuffed with Pesto and Sun-Dried Tomatoes and its delightful variations.
SUN-DRIED TOMATO SCALLOPED POTATOES
My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 2h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.
PESTO AND SUN-DRIED TOMATO TORTE
Make-ahead recipe! A buffet table becomes beautiful with lovely layers of cream cheese, pesto and sun-dried tomatoes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 40
Number Of Ingredients 6
Steps:
- In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
- Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
- When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.
Nutrition Facts : ServingSize 1 Serving
STUFFED POTATOES
My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!
Provided by SHARRON MITCHELL
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 45 minutes, or until cooked through.
- Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
- To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
- Bake for another 30 minutes, or until heated through.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g
POTATOES STUFFED WITH PESTO AND SUN-DRIED TOMATOES
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 By Betty Crocker Kitchens
Categories Side Dish
Time 1h55m
Yield 6
Number Of Ingredients 8
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
Tips:
- Choose the right potatoes: For this recipe, it's best to use small, firm potatoes that will hold their shape well during baking. Look for varieties like Yukon Gold, red potatoes, or baby potatoes.
- Prick the potatoes before baking: This will help the potatoes cook evenly and prevent them from bursting.
- Bake the potatoes until they are tender: You can check this by inserting a fork into the center of a potato; it should go in easily.
- Let the potatoes cool slightly before stuffing: This will make them easier to handle and prevent the filling from becoming too runny.
- Be generous with the pesto and sun-dried tomatoes: These are the key flavors in this dish, so don't be afraid to use plenty of them.
- Top the potatoes with cheese before baking: This will give them a golden, cheesy crust.
- Serve the potatoes immediately: These are best enjoyed fresh out of the oven, while the potatoes are still hot and the cheese is melted.
Conclusion:
These pesto and sun-dried tomato stuffed potatoes are a delicious and easy-to-make appetizer or side dish. They're perfect for any occasion, from casual get-togethers to holiday parties. With their creamy pesto filling, tangy sun-dried tomatoes, and golden cheese crust, these potatoes are sure to be a hit. So next time you're looking for a new and exciting way to enjoy potatoes, give this recipe a try!
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