Servings: 4 baked potatoes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
These pesto Caprese baked potatoes are one of my favorite easy dinners. They’re simple but feel fancy—and every bite is full of creamy potato, melty mozzarella, juicy tomatoes, and fresh basil pesto.
The best part? You don’t need a ton of ingredients or skills. Just bake a potato, load it up, and drizzle some balsamic glaze on top. Dinner = done.
What You’ll Need:
- 4 large russet potatoes
- 1 cup fresh mozzarella pearls (or diced fresh mozzarella)
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto (store-bought or homemade)
- 2 tablespoons olive oil
- 2–4 tablespoons balsamic glaze
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves, for garnish (optional)
Why I Love This Recipe:
This recipe reminds me of the first time I ate Caprese salad in Italy—fresh, bright flavors but so comforting. I love bringing that into a cozy baked potato.
- The combo of melty cheese + herby pesto is pure magic.
- Super satisfying but still fresh and light.
- You can prep everything ahead and just assemble when ready.
- Everyone loves them—even the pickiest eater.
Why This Recipe Works (Quick Science):
The starches in baked potatoes fluff up perfectly when baked, creating a soft, creamy inside. Melting mozzarella over the hot potato lets it stretch and pull, while the acidity of the balsamic glaze balances the richness of the pesto and cheese. Tomatoes add juiciness and brightness to round it all out.
Meal Plan Ideas:
- Meatless Monday dinner: Pair with a green salad.
- Lunch prep: Bake potatoes ahead and reheat with toppings.
- Potato bar night: Offer different toppings alongside this Caprese version.
- Light dinner: Serve with grilled veggies on the side.
Pro Tips:
- Use russet potatoes—they bake up fluffy inside.
- Microwave the potatoes first to cut down baking time.
- Warm the pesto slightly so it spreads more easily.
- Let your mozzarella sit at room temp so it melts better.
- Add the balsamic glaze right before serving, so it stays shiny.
Tools You’ll Need:
- Baking sheet
- Sharp knife
- Cutting board
- Small bowl for pesto
- Spoon
- Pastry brush (optional for olive oil)
- Fork for fluffing potato
Substitutions and Variations:
- Swap sweet potatoes for a sweeter, earthy flavor.
- Use vegan mozzarella and dairy-free pesto to make it vegan.
- Try sun-dried tomatoes if you don’t have fresh cherry tomatoes.
- Add grilled chicken or bacon for extra protein.
Make Ahead Tips:
- Bake the potatoes 1–2 days ahead, then reheat before assembling.
- Prep the pesto, mozzarella, and tomatoes in advance.
- Assemble everything except the balsamic glaze, then finish before serving.
Full Recipe Instructions:
Step 1: Bake the Potatoes
Scrub the russet potatoes and poke them a few times with a fork. Rub them with olive oil, sprinkle with salt, and place them on a baking sheet. Bake at 400°F for 45–50 minutes until tender.
Step 2: Prep the Tomatoes and Mozzarella
While the potatoes bake, halve the cherry tomatoes and place them in a bowl. Dice or separate the mozzarella pearls and set aside.
Step 3: Slice and Fluff the Potatoes
Once baked, slice each potato lengthwise down the center. Use a fork to fluff the inside gently, creating space for the toppings.
Step 4: Add the Pesto
Spoon the basil pesto into each potato, letting it melt slightly into the hot potato.
Step 5: Add Mozzarella and Tomatoes
Top each potato with mozzarella pearls and cherry tomato halves. Sprinkle with black pepper.
Step 6: Bake Until Cheese Melts
Return the topped potatoes to the oven and bake at 400°F for 5–7 minutes, until the mozzarella melts and the tomatoes soften.
Step 7: Finish with Balsamic Glaze
Remove from the oven, drizzle with balsamic glaze, and garnish with fresh basil leaves.
Leftovers and Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through. Add a fresh drizzle of pesto and balsamic glaze after reheating.
Macros (per serving, approx.):
Calories: 420
Protein: 14g
Carbs: 38g
Fat: 23g
Fiber: 4g
Common Mistakes:
- Not fluffing the potato—this makes it hard to add toppings.
- Using cold mozzarella—it won’t melt evenly.
- Adding balsamic glaze before baking—it will burn.
- Undercooking the potato—it should be soft all the way through.
What to Serve With:
- Arugula salad with lemon vinaigrette
- Garlic green beans
- Grilled chicken breast
- Simple tomato soup
- Fresh fruit salad
FAQ:
Can I microwave the potatoes instead of baking?
Yes, microwave for about 8–10 minutes, then finish in the oven for crispier skin.
What kind of pesto works best?
Basil pesto is classic, but sun-dried tomato or arugula pesto would be great too.
Can I use shredded mozzarella?
Yes! It’ll melt a little faster than fresh mozzarella.
How do I make it vegan?
Use vegan pesto and dairy-free mozzarella.
Conclusion:
I hope you give these pesto Caprese baked potatoes a try! They’re one of my go-to comfort meals when I want something warm, fresh, and satisfying.
If you try this recipe, leave a comment below—I’d love to hear how it turned out and answer any questions you have!