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Italian pesto filler
A delicious filling for baked potatoes.
What you need
- 4 baking potatoes, freshly baked and split open
- 50 g butter, softened slightly
- seasoning
- 3 tsp pesto sauce
- 1 tomato, cut into wedges
- 15 g slices of wafer thin salami, cut in half
- 5-10 g pitted black olives
- 5-10 g pitted green olives
- 3 tsp shredded fresh basil
- 3 tsp parmesan cheese shavings
- To garnish
- 4 sprigs fresh basil
Method
Preheat a low or medium grill.
Holding the potatoes in an oven glove, carefully scoop out the potato flesh from each, leaving the skins as shells.
In a bowl, mash the potato with the butter, seasoning and pesto until smooth and well mixed.
Divide the filling back between each shell.
Top each filled potato shell with a few tomato wedges, pieces of salami, olives and a sprinkling of shredded basil.
Scatter over a few Parmesan shavings. Grill to heat through for about 2 min until piping hot, making sure the topping doesn't burn. Garnish with the basil sprigs and serve immediately.
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Preparation 10 minutes Cook 2 minutes Total 12 minutes -
Energy 305 kcal/serving Fat 7.11 g/serving Carbohydrates 136.02 g/serving Glycaemic Index 82 Glycaemic Load 28.16 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1278 | 546 | 10475 | 8350 |
| Energy (kcal) | 305 | 130 | 2500 | 2000 |
| Protein (g) | 6.18 | 2.64 | ||
| Carbohydrate (g) | 34.7 | 14.8 | 345 | 275 |
| Fat (g) | 16.6 | 7.11 | 95 | 70 |
| Fat (saturated) (g) | 7.84 | 3.35 | ||
| Fibre (g) | 3.42 | 1.46 | ||
| Sodium (mg) | 231 | 99.0 | ||
| Salt (equivalent) (g) | 0.58 | 0.25 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 122 | 52.4 | 800 |
| Vitamin B-12 (µg) | 0.21 | 0.09 | 1 |
| Vitamin B-6 (mg) | 0.51 | 0.22 | 2 |
| Vitamin C (mg) | 40.7 | 17.4 | 60 |
| Vitamin D (µg) | 9.33 | 3.99 | 266 |
| Vitamin E (mg) | 1.00 | 0.43 | 10 |
| Zinc (mg) | 1.01 | 0.43 | 15 |
| Calcium (mg) | 60.2 | 25.7 | 800 |
| Folate (mcg) | 29.8 | 12.7 | 200 |
| Iron (mg) | 1.96 | 0.84 | 14 |
| Magnesium (mg) | 48.5 | 20.7 | 300 |
| Niacin (mg) | 3.10 | 1.32 | 18 |
| Pantothenic acid (mg) | 0.82 | 0.35 | 6 |
| Riboflavin (mg) | 0.11 | 0.05 | 1.6 |
| Phosphorous (mg) | 127 | 54.4 | 800 |
| Thiamin (mg) | 0.20 | 0.08 | 1.4 |
This recipe is:
Citrus free
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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