Pesto and Mozzarella Stuffed Baked Potatoes
Pesto and Mozzarella stuffed baked potatoes is a simple and delicious quick healthy meal.
Servings 4
Calories 229kcal
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
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.
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