Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
1 bunch Italian parsley, remove stems 1 large garlic clove ¼ cup slivered almonds ¼ cup grated parmesan cheese Pinch red pepper flakes Salt and pepper to taste 1/4- 1/3 cup extra virgin olive oil 1 cup shredded mozzarella
1.Preheat oven to 400 F.
2.Boil or bake the potatoes until just tender. Cool, slice in half lengthwise, and remove part of center leaving a thick outer shell.
3.While the potatoes are cooking, add the parsley, garlic, almonds, cheese, red pepper flakes, salt and pepper.When creamy, add the oil a little at a time. Process until creamy. In a small bowl, mix the pesto with the center of the potatoes and mozzarella.
4.Stuff each potato half with the pesto cheese mixture.Place on a cookie sheet and bake until golden on top.
This a great bite size potatoes that can be served as a Tapas dish or a side accompaniment with any entree. They can be preped ahead and bake right before you are ready to serve.