Preheat the oven to 450 degrees F.
Bake the potatoes right on an oven rack until a bit overcooked, about 1 hour. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
Lower the oven to 250 degrees F.
Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 6 cups. Season the potatoes with the salt and pepper, and then divide them into 16 equal balls. Press each ball into a patty about 1/3-inch thick.
Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties. Cover with the remaining patties. Shape the patties into smooth disks. Lightly dust the patties on both sides with flour. (Potato patties can be made ahead and covered and refrigerated up to 1 day before cooking.)
Heat a 12-inch skillet over medium-high heat. Add 3 tablespoons of oil and heat until the oil just begins to smoke. Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium. Cook until brown and crispy on both sides, 10 to 12 minutes total, turning once. If the potatoes absorb all the oil, add another tablespoon or 2 of oil to the skillet and cook the remaining 4 patties.
In a microwave-safe bowl, warm the pesto in the microwave for about 30 seconds or until warm throughout. Grate the remaining mozzarella.
To serve: Sprinkle each potato cake with grated mozzarella and place in a 250 degrees F oven until the cheese is melted. Spoon pesto on top of each cake and serve immediately.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	480.96 Kcal (2014 kJ)
Calories from fat	266.57 Kcal
		% Daily Value*
Total Fat	29.62g	46%
Cholesterol	5.1mg	2%
Sodium	525.83mg	22%
Potassium	971.84mg	21%
Total Carbs	39.91g	13%
Sugars	1.99g	8%
Dietary Fiber	4.12g	16%
Protein	14.58g	29%
Vitamin C	13.6mg	23%
Iron	1.8mg	10%
Calcium	304.5mg	30%

Amount Per 100 g
Calories	206.61 Kcal (865 kJ)
Calories from fat	114.51 Kcal
		% Daily Value*
Total Fat	12.72g	46%
Cholesterol	2.19mg	2%
Sodium	225.89mg	22%
Potassium	417.48mg	21%
Total Carbs	17.14g	13%
Sugars	0.85g	8%
Dietary Fiber	1.77g	16%
Protein	6.26g	29%
Vitamin C	5.8mg	23%
Iron	0.8mg	10%
Calcium	130.8mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Gnocchi with Tomatoes, Basil and Olives (Giada De Laurentiis)

Russet potato, baked and cooled (see cook's note) and 9 more..
Roasted Tomato Caprese Salad

Roma (plum) tomatoes , halved lengthwise and seeded and 10 more..
Scalloped Potatoes with Three Cheeses

Grated extra-sharp cheddar cheese (about 4 oz) and 9 more..
Scalloped Potatoes With Three Cheeses

Grated extra-sharp cheddar cheese (about 4 oz) and 9 more..
Homemade Tater Tots (Aaron McCargo, Jr.)

Canola oil, for frying, Russet potatoes, peeled and 7 more..
Pesto Stuffed Chicken Thighs

Pesto sauce (basil sauce, recipe at end) and 20 more..
Moussaka - Greek Casserole

Russet potato (peeled, sliced 1/4 inch thick ), Olive oil and 23 more..
Potato Gnocchi With Wild Mushroom Sugo

Russet potatoes, Coarse salt, Egg yolks and 17 more..
Gnocchi with Mushroom Sauce

Russet potatoes (about 2 medium), Egg yolk, Salt and 12 more..
Swiss Chard Gnocchi

Russet potatoes (about 2 large), Salt, Ground black pepper and 7 more..
Portobello Pizza

Extra virgin olive oil, Garlic clove, diced and 7 more..
Portobello Pizza

Extra virgin olive oil, Garlic clove, minced and 6 more..