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  • Jul 5th 2024
  • 0 comment
  • Makes

    4 servings

  • Prep Time

    18 minutes

  • Cook Time

    ~ 2 hours

Ingredients

  • 4 Russet potatoes
  • Olive oil cooking spray
  • Salt & Pepper
  • ¾ cup buttermilk
  • ¾ cup plain whole milk Greek yogurt, or sour cream
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons melted butter
  • ¼ cup prepared pesto
  • ½ tsp garlic powder
  • ½ cup shredded parmesan, plus ¼ cup for sprinkling on top
  • 2 ounces diced pancetta, cooked, for sprinkling on top

Method

  1. Position one oven rack in the upper middle position. Preheat the oven to 425ºF/220ºC/gas 7.Line a rimmed baking sheet with parchment paper and place scrubbed potatoes onto the pan.
  2. Pierce potatoes all over with a fork.
  3. Bake for 60-75 minutes, or until a knife easily pierces through to the center.
  4. Remove the potatoes from the oven and allow to cool for 10 minutes, or until cool enough to handle with your hands.
  5. To make the potato shells, use the paring knife to cut the potato in half lengthwise. Use a spoon to scoop out the flesh from each half into the large bowl, leaving a ¼” layer of potato to hold the shape of the shell.
  6. Place the shell back on a parchment-lined baking sheet and repeat the process for the other potato halves.
  7. Lightly spray the interior and exterior of the shells with baking spray. Sprinkle with the salt and pepper and set the shells flesh side down onto the baking sheet. Place in the oven and bake until the skins begin to crisp, 10-12 minutes.
  8. While the skins are crisping, make the filling. Fit the KitchenAid® 7-Speed Hand Mixer with the beaters. Place the beaters in the bowl with the potato flesh, turn to speed 5 and mix until potatoes are mashed, about 1-2 minutes.
  9. Stop the mixer. Add the buttermilk, sour cream, olive oil, and melted butter.
  10. Place the beaters back into the bowl and turn to speed 2. Mix until incorporated, then increase to speed 6 and mix until fluffy and creamy, about 1 minute longer.
  11. Stop the mixer. Add the pesto, garlic powder, and ½ cup parmesan cheese and place the beaters back into the bowl and turn to speed 5.
  12. Mix until thoroughly combined, 1-2 minutes.
  13. Turn off the mixer.
  14. Turn the crisped shells over on the baking sheet. Spoon the mixture into the shells, mounding at the center, and generously top with the remaining parmesan cheese and pancetta.
  15. Place the potatoes back into the oven and broil until the tops are crisp and spots have browned, about 3-5 minutes. Let cool for 10 minutes before serving.