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
LAYERED PESTO POTATOES WITH SUN-DRIED TOMATOES
Pesto and sun-dried tomatoes join forces with buttery Yukon Gold potatoes for a dish that can be enjoyed as an entree or a side dish. Recipe comes from my Fresh From The Vegetarian Slow Cooker cookbook.
Provided by DailyInspiration
Categories Potato
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the garlic and sun-dried tomatoes and cook 1 minute longer; set aside.
- Lightly oil a 3 1/2 -4 quart slow cooker. Arrange one half of the potatoes in the bottom of the insert. Top with half of the onion mixture. Season with salt and pepper and dot with half of the pesto. Top with a layer of the remaining potatoes, the remaining onion mixture, and the remaining pesto and season with salt and pepper. Cover and cook on low for 6 hours, until the potatoes are tender.
- In a small skillet, toast the bread crums in the remaining 1 tablespoons olive oil over medium heat until golden brown. Set aside.
- When ready to serve, top evenly with the bread crumbs.
Nutrition Facts : Calories 323.7, Fat 12.3, SaturatedFat 1.8, Sodium 131.6, Carbohydrate 49.2, Fiber 4.7, Sugar 3.5, Protein 5.8
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO
I saw this demonstrated on the Oprah show and I knew I had to try these out. Oprah was writhing with pleasure while she described these, and now I know why!
Provided by Mirj2338
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 400ÿF.
- Lightly oil an 11 © x 8-inch (2-quart) baking dish.
- Bring a large pot of lightly salted water to a boil over high heat.
- Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work).
- Add to the boiling water and cook until barely tender, about 8 minutes.
- Drain and toss with the pesto to coat evenly.
- Season to taste with salt and pepper.
- Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil.
- Continue until you have 3 layers, finishing with cheese.
- Pour in the hot broth.
- Cover tightly with aluminum foil.
- Bake for 30 minutes.
- Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes.
- Serve hot, sprinkled with parsley.
POTATO-STUFFED TOMATOES
Even veggie-fearing kids will eat these up. Be sure not to bake the tomatoes much longer than 10 minutes or they might soften and fall apart.-Country Woman Test Kitchen, Greendale, WI
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/4-in. shell. Sprinkle salt on the insides of the tomatoes; invert onto paper towels and let drain for 10 minutes., In a small bowl, combine the potatoes, parsley, 1 tablespoon cheese and onion. Spoon into tomatoes. Sprinkle with remaining cheese. , Place in a small baking dish coated with cooking spray. Bake at 400° for 10 minutes or until heated through.
Nutrition Facts : Calories 98 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 405mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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-STUFFED TOMATOES
Juicy, ripe red tomatoes? Here's a delicious way to enjoy them as well as aromatic fresh basil.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cut 1/4-inch slice from stem end of each tomato; scoop out pulp. Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture.
- Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
- Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1 tablespoon cheese. Cover and let stand about 2 minutes or until cheese is melted.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg
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