Sunday, December 14, 2008

Pesto Parmesan Mini Twice Baked Potatoes

I love mini twice baked potatoes. They are very versatile, and taste great even if they sit out for a little while on a buffet. To see a photo of them filled, go here (bottom right). I forgot to take a close up of them.
I love pesto, and i love how these have little green flecks in them, very festive!

Pesto Parmesan Mini Twice Baked Potatoes
Makes 36

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

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.
Place potatoes on a baking sheet.
Mash scooped potatoes with russet potatoes and milk. Fold in pesto and half the parmesan cheese. Taste for seasonings. Mix well.
Place in a piping bag and pipe into each shell. Top with remaining parmesan.
Bake at 375 for 20 minutes, or until crisp on top and heated through.


Jodi said...

These look awesome! Thanks!

gaga said...

I love the idea of mini twice baked potatoes. I love twice baked potatoes but am always too full after one to eat anything else. These are great!