Pesto and mozzarella stuffed baked potatoes is a simple and delicious quick healthy meal. This easy recipe is a great weeknight filler!
This is a sponsored post. In collaboration with Sacla’.
Folks, today I’m delighted to bring you this delicious pesto and mozzarella stuffed baked potatoes recipe.
Made with the new ‘Nduja Pesto by Sacla’.
This amazing pesto makes pasta dishes special but not only that, it’s perfect for transforming everyday dishes into complete banquetes!
Baked sweet potatoes have to be one of the easiest foods to prepare and they’re cheap and filling too.
We don’t always have the time to spend making healthy pesto fillings ourselves do we? Especially after a long and hard day at work.
Plus we certainly don’t want a boring filling. We want something to liven up our evening, and tastebuds.
Well, that’s where this little miracle jar comes into play!
You see this pesto is actually made from ‘Nduja, which is a particularly spicy, hot Italian salami. Similar to Spanish chorizo but hotter and made with plenty of local roasted hot red chilli peppers.
‘Nduja originates from the southern part of Italy and its unique taste makes it suitable for a wide variery of dishes.
It’s especially suitable as a sauce. That’s how I’ve used it here. Mixing it with tasty mozzarella cubes to create a unique and authentic Italian filling.
This tasty filling melts when it’s spooned into the cooked hot baked sweet potatoes.
I can guarantee there won’t be any of this left after it’s served up. It’s just so delicious!
Nduja pesto is available nationwide from Waitrose and Tesco or visit the Sacla’ UK store.
Why you’ll love this Nduja pesto and mozzarella stuffed baked potatoes recipe
- ‘Nduja pesto contains No added: MSG, GMO, Preservatives, Egg , Garlic or Onion.
- This recipe is quick and easy to put together.
- Whilst the potatoes are baking just take 5 minutes to chop up the mozzarella balls into cubes and mix them with the Nduja pesto.
- That means there’s plenty of time to be getting on with other things whilst the potatoes are baking.
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Coming Next Week on Neil’s Healthy Meals
Folks, I hope you enjoy this delicious and easy recipe!
If you have then why don’t you try the ‘Nduja pesto in the baked aubergine with red pesto and cheese recipe. Substituting it for the red pesto?
So, next Tuesday is day 2 of Kilimanjaro, Simba Camp to Kikelewa Camp. The second set of photographs and write up of our recent trip.
Then on Thursday there’s a new tasty pasta bake. The best chicken and sweetcorn pasta bake! It’s named that because Lady Lynne and I both think it is! 😆
Catch you next week!
Pesto and Mozzarella Stuffed Baked Potatoes Recipe
As this is an extremely filling pasta dish all you really need to go with it is a simple Mediterranean green salad of some mixed lettuce leaves and chopped assorted peppers.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 4 medium sweet potatoes for baking washed and dried
- 4 tsp olive oil
- Sea salt
- Sacla Nduja Pesto
- 125 g Mozzarella cheese ball* chopped into cubes
- Preheat oven to 180C Fan and place a baking tray onto the middle shelf.
- Rub each sweet potato with a teaspoon of the olive oil and some salt. Pierce the skin with a sharp knife in several places
- Place the potatoes directly onto the top shelf, above the tray. The tray will catch any leaks.
- In a small bowl mix together the pesto and mozzarella.
- Bake the potatoes for 1 hour or until soft then remove from the oven. Cut a cross in the top of the potatoes and break them open. Fluff up the inside with a fork and fill with the pesto mixture.
- Serve immediately with a green salad.
*I use a reduced fat "lighter" Mozzarella cheese ball in my recipe and calculation of the nutrition facts.