Sunday, December 28, 2008

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