Potatoes with Parsley Pesto and Mozzarella

8 medium new potatoes, skin on
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.

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