Pesto Parmesan Mini Twice Baked Potatoes

• 18 small new potatoes, halved
• 2 russet potatoes, baked and peeled
• 1/2 c. milk (or more)
• 1/2 c. prepared pesto
• 1/2 c. grated parmesan cheese
• salt and pepper

1. Place sliced potatoes cut side down on a steamer basket. Steam for 10 minutes, or until tender. Cool, then scoop out the insides with a mellon baller.
2. Place potatoes on a baking sheet.
3. Mash scooped potatoes with russet potatoes and milk. Fold in pesto and half the parmesan cheese. Taste for seasonings. Mix well.
4. Place in a piping bag and pipe into each shell. Top with remaining parmesan.
5. Bake at 375 for 20 minutes, or until crisp on top and heated through.

Found On: A Year in the Kitchen