Pesto Baked Potatoes with Melting Mozzarella


  • 4 Baking potatoes (we love using Albert Bartlett's Rooster Potatoes)
  • Olive oil to drizzle
  • Salt
  • 25g Salted butter
  • 4 tbsp Sacla’ Classic Basil Pesto
  • 2 tbsp Parmesan, freshly grated
  • 2 tbsp Double cream
  • 1 tbsp Fresh chives, finely chopped
  • Black pepper
  • 125g Mozzarella


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Prick the potatoes with a fork, rub with a little oil and salt
  3. Bake directly on the oven shelf for about 1 hour, depending on the size of the potatoes
  4. Using oven gloves to protect the hands, remove the potatoes from the oven, cut them in half and scoop out the middles into a bowl
  5. Mash the potato with the butter, Sacla’ Pesto, Parmesan, cream, chives, salt and pepper
  6. Return the mixture to the potato shells, place the filled potatoes in a baking dish
  7. Tear over mozzarella and sprinkle with Parmesan
  8. Drizzle with a little oil and return to the oven for 10 minutes until bubbling
Serves: 4Cooking time: Share recipeReview this recipe


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