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    Home » Recipes » Dinner » Meat and Poultry

    Pesto and Mozzarella Stuffed Baked Potatoes

    Published: Oct 18, 2018 · Updated: Mar 30, 2021 by Neil 8 Comments

    235 shares
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    Birds eye view of a plate of pesto and mozzarella stuffed baked potatoes with a side salad.
    Pesto and mozzarella stuffed baked potatoes is a simple and delicious quick healthy meal. This easy recipe is a great weeknight filler! #neilshealthymeals #recipe #dinner #healthy #easy #pesto #mozzarella #baked #potatoes

    Pesto and mozzarella stuffed baked potatoes is a simple and delicious quick healthy meal. This easy recipe is a great weeknight filler!

    Two plates of pesto and Mozzarella stuffed baked potatoes served with salad.

    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!

    One plate of with pesto and mozzarella stuffed baked potato on with a side salad in the bakcground.

    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!

    Two plates of pesto and mozzarella stuffed baked potatoes served with side salad and Sacla No. 16 Nduja Pesto used in the recipe displayed.

    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!

    Pesto and Mozzarella stuffed baked potatoes stuffed with Sacla no. 16 NDUJA pesto.

    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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    Other Popular Baked Pesto Recipes For You To Try

    • Baked aubergine with red pesto and cheese makes for a fantastic mid-week vegetarian quick healthy meal. The whole family will love this tasty cheesy budget recipe!
    • Oven baked salmon pesto is ready in just 30 minutes. Topped with a tasty creamy cauliflower mash this is a perfect dinner when you’re limited with time.
    • Oven baked whole wheat pesto fusilli is just perfect if you’re looking for a quick healthy meal. It’s just a simple pesto sauce combined with healthy whole grains and juicy tomatoes to give you a taste of the Mediterranean.

    Pesto and Mozzarella stuffed baked potatoes is a simple and delicious quick healthy meal. This easy recipe is a great weeknight filler! Click to Tweet

    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! 🙂

    Two plates of pesto and Mozzarella stuffed baked potatoes served with salad.
    Print Recipe Save Recipe Saved Recipe!
    5 from 4 votes

    Pesto and Mozzarella Stuffed Baked Potatoes Recipe

    Pesto and Mozzarella stuffed baked potatoes is a simple and delicious quick healthy meal.
    Prep Time10 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 10 minutes mins
    Course: Dinner
    Cuisine: Italian
    Servings: 4
    Calories: 229kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    Equipment

    • Baking tray
    • Measuring spoons
    • Chopping board
    • Kitchen knives
    • Pyrex mixing glass bowl
    • Wooden spoon

    Ingredients

    • 4 medium sweet potatoes for baking washed and dried
    • 4 teaspoon olive oil
    • Sea salt
    • Sacla Nduja Pesto
    • 125 g Mozzarella cheese ball* chopped into cubes
    Metric - US Customary

    Instructions

    • 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.
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    Notes

    *I use a reduced fat "lighter" Mozzarella cheese ball in my recipe and calculation of the nutrition facts.

    Nutrition

    Calories: 229kcal | Carbohydrates: 26g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 93mg | Potassium: 438mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18445IU | Vitamin C: 3.1mg | Calcium: 151mg | Iron: 0.8mg

    Nutrition Facts
    Pesto and Mozzarella Stuffed Baked Potatoes
    Amount Per Serving
    Calories 229 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 2g13%
    Cholesterol 11mg4%
    Sodium 93mg4%
    Potassium 438mg13%
    Carbohydrates 26g9%
    Fiber 3g13%
    Sugar 5g6%
    Protein 7g14%
    Vitamin A 18445IU369%
    Vitamin C 3.1mg4%
    Calcium 151mg15%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. David @ Spiced

      October 18, 2018 at 12:34 pm

      5 stars
      Wait. Did I read that correctly? A pesto that's made out of salami? Interesting! It's safe to say that I would definitely, 100% be hooked on this one! And then adding it with mozzarella in a baked potato? Sold! I'm loving the flavors you've got here, Neil. This sounds like a great comfort food meal!

      Reply
      • Neil

        October 18, 2018 at 6:49 pm

        It was a first for me David, having a pesto made out of that popular spicy Italian sausage. But it works. And it's definately one to keep up your sleeve for a quick healthy meal!

        Reply
    2. Ben|Havocinthekitchen

      October 18, 2018 at 1:56 pm

      5 stars
      I've never heard of this kind Italian salami, and I've certainly never tried a pesto made with meat either. It sounds like a great addition to many things (I immediately imagined flatbread, of course). And the sweet potatoes? Yes please. That's a perfect and quick sweet potato recupe.

      Reply
      • Neil

        October 18, 2018 at 6:50 pm

        Oh that sounds good Ben. Yes, speading this pesto on a flatbread would be really tasty. Yum! 🙂

        Reply
    3. Ron

      October 19, 2018 at 10:14 am

      5 stars
      Neil, I love sweet potatoes or sötpotatis and this is a brilliant idea. I'll check with my Italian market in Copenhagen and see if they have Nduja, if not I see on Sacla's web site that they ship to Sweden .
      During my years of travel in China, I fondly remember buying roasted sweet potatoes from street vendors. They had big (oil) drums that had a coal oven in the bottom and roasted sweet potatoes in the top. Then it had wheels, so it was mobile like a hot dog stand. Those roasted sweet potatoes were tasty and filling on a cold day. Thanks for a great recipe and food memory.

      Reply
      • Neil

        October 20, 2018 at 1:09 pm

        Wow, if you could get Nduja in your Italian market and make your own pesto that would be amazing! Could you send me some? 😉

        I love the sound of those oil drum roasted sweet potatoes in China. That's somewhere on the huge wishlist of places to visit Lynne and I really want to visit soon!

        Reply
    4. Edward Felici @ Foodaciously

      November 24, 2018 at 11:30 am

      5 stars
      Hi Neil, thanks so much for this!! Jacked potatoes are on the list of the things that make me happier. What's better than cutting open that potato and having all those amazing toppings oozing out? Very few things if you ask me 🙂

      I used classic pesto because I made some recently, but made a bit too much.. Your recipe saved it from going wasted, thanks!

      Little confession, I added a bit of Gorgonzola cheese to the mozzarella, which gave it a deliciously piquant finish 😉

      Reply
      • Neil

        November 24, 2018 at 11:33 am

        Glad you enjoyed the recipe Edward and that it saved your own pesto from going to waste!

        Adding the Gorgonzola cheese sounds like a lovely personal touch. Thanks so much for taking the time to comment and for rating my recipe! 🙂

        Reply

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