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Twice Baked Potatoes with Gouda and Pesto

Twice Baked Potatoes with Gouda and Pesto Twice Baked Potatoes with Gouda and Pesto Twice Baked Potatoes with Gouda and Pesto

Twice baked potatoes are always welcome on the dinner tables. They are packed with deliciousness, and quite versatile to make. Such as these twice baked potatoes with gouda and pesto, definitely tummy pleasers.













Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium


½ pounds potatoes
2 russet, about 1/2 pound (8 ounces) each
½ cup gouda cheese
4 tablespoons sour cream
2 tablespoons buttermilk
2 tablespoons basil pesto
homemade or store-bought
2 scallions, spring or green onions
thinly sliced
salt and black pepper
to taste


Place the oven rack to upper middle position and preheat to 400℉ (200℃).

Scrub the potatoes, pat them dry with paper towel or clean kitchen towel, and rub the skin all lover with olive oil.

Place oiled potatoes onto a large baking sheet with foil or baking mat.

Bake the potatoes until the skin is very brown and crispy and a wooden stick can go through the skin easily, 55 to 65 minutes.

Use an oven mitt to touch the hot potatoes, place the potatoes long side down, cut the potatoes into the half lengthwise from the narrowed side.

Scoop the flesh into a bowl with a dinner spoon, only about ¼ inch thick flesh is attached to the potato shell.

Place the now-empty potato shells on the same baking sheet, put it back to the oven, continue cooking the shells for 8 to 12 minutes, until the shells become a bit crispy and dry.

While the shells are in the oven, mash the potato flesh with potato masher or the back of a fork until very smooth.

Add the gouda cheese, sour cream, butter milk, pesto, and scallions, stir until well mixed. Season to taste with salt and black pepper.

When the shells are done in the oven, remove them from the oven, then switch the oven to broil.

Spoon the potato mixture into the shells that are hold by your kitchen mitt, piling up the center a little bit higher.

Broil in the oven until crisp on top, and brown at the spots, about 10 minutes.

Remove from the oven and let cool for another 8 to 10 minutes before serving.


* not incl. in nutrient facts

Add review




Taking the stuffed potato to new heights...sounds wonderful!

over 10 years ago

Bonnie Banters

Making the common potato very uncommon...sounds wonderful!

over 10 years ago

Thanks for your great comments, Bonnie :-)


Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 20524% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 39mg 2%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 14%
Sugars g
Protein 9g
Vitamin A 6% Vitamin C 26%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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