Recipe: Idaho Potato Pesto Bites
Appetizers and SnacksIdaho Potato Pesto Bites
2 pounds Idaho Potatoes, peeled and cut into 1-inch chunks
1/2 teaspoon salt
1 egg, beaten
1/3 cup prepared pesto
1 (8 ounce) package reduced fat cream cheese, softened
1/3 cup oil-packed, sun dried tomatoes, drained and finely chopped
1/2 cup sliced black olives, drained
Preheat the oven to 425 degrees F. Coat the cups of 3 mini-muffin pans (36 cups) with cooking spray.
In a saucepan, in water to cover, over high heat, cook the potatoes about 15 minutes, or until fork-tender, but not mushy. Drain the potatoes, then mash or put them through a ricer. Stir in the salt and egg; set aside.
In a small bowl, using a fork, combine the pesto and softened cream cheese until blended.
Spoon a rounded tablespoon of potato mixture into each muffin cup, pressing the spoon against the bottom and sides of the cup to make a small impression in the middle. Spoon 1 teaspoon of pesto mixture into the impression of each cup.
Bake for 25-30 minutes, or until golden brown.
Remove from the oven and top each cup with a small amount of chopped tomatoes and one olive slice for garnish. Return to the oven for 3 minutes more.
Serve hot or warm.
Servings: 8
Submitted by: Bonnie Cooper, Carrollton, GA
Source: Idaho Potato Commission.
2 pounds Idaho Potatoes, peeled and cut into 1-inch chunks
1/2 teaspoon salt
1 egg, beaten
1/3 cup prepared pesto
1 (8 ounce) package reduced fat cream cheese, softened
1/3 cup oil-packed, sun dried tomatoes, drained and finely chopped
1/2 cup sliced black olives, drained
Preheat the oven to 425 degrees F. Coat the cups of 3 mini-muffin pans (36 cups) with cooking spray.
In a saucepan, in water to cover, over high heat, cook the potatoes about 15 minutes, or until fork-tender, but not mushy. Drain the potatoes, then mash or put them through a ricer. Stir in the salt and egg; set aside.
In a small bowl, using a fork, combine the pesto and softened cream cheese until blended.
Spoon a rounded tablespoon of potato mixture into each muffin cup, pressing the spoon against the bottom and sides of the cup to make a small impression in the middle. Spoon 1 teaspoon of pesto mixture into the impression of each cup.
Bake for 25-30 minutes, or until golden brown.
Remove from the oven and top each cup with a small amount of chopped tomatoes and one olive slice for garnish. Return to the oven for 3 minutes more.
Serve hot or warm.
Servings: 8
Submitted by: Bonnie Cooper, Carrollton, GA
Source: Idaho Potato Commission.
MsgID: 3134193
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Herbs (7)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Herbs (7)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes Using Herbs (7) |
Betsy at Recipelink.com | |
2 | Recipe: Tarragon Pasta and Turkey Salad |
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4 | Recipe: Herbed Garlic Jelly (using rosemary) |
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5 | Recipe: Idaho Potato Pesto Bites |
Betsy at Recipelink.com | |
6 | Recipe: Herb Idaho Potato Wafers |
Betsy at Recipelink.com | |
7 | Recipe: Mediterranean Herb and Pesto Roasted Potatoes |
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8 | Recipe: Idaho Potato Tart (with herb cheese and fresh herbs) |
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