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Twice-Baked Potatoes with Monterey Jack and Pesto

See full recipe on: Cook's Illustrated



Ingredients

4 russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil
4ounces monterey jack cheese , shredded (about 1 cup)
1/2cup sour cream
1/4cup buttermilk
2tablespoons unsalted butter at room temperature
3 medium scallions , white and green parts sliced thin (about 1/2 cup)
1/2teaspoon table salt
1/4cup basil pesto , prepared or homemade (see related recipe)
Ground black pepper

Nutrition 6 servings

Per Serving % Daily Value
Calories 280
Fat 15g 23%
Carbs 28g 9%
Protein 8g 17%
Fiber 2g 8%
Cholesterol 40mg 13%
Sodium 424mg 17%
     
Fat
Carbs
Protein

Preparation









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