Stuffed Potatos.

Return to recipe list

    Fine filling: These cheeky potatoes stand well on their own or as a side dish for meat or fish. Not only beautiful to behold but also very tasty!

    Recipe for 2 persons

  • 500 g potatoes
  • 2 table spoons of Pesto Rosso, 2 table spoons of Pesto Classico
  • Grated parmesan cheese
  • Salt
  • Pepper
  • Olive oil

  • Boil potatoes in salted water, not too soft
  • Let the potatoes chill for a bit
  • Optionally peel the potatoes
  • Preheat oven to 220 degrees C
  • Halve the potatoes and carefully hollow out with a knife; distribute the scooped potato mass evenly into two bowls
  • Put the potato halves into a gratin bowl and season with salt and pepper
  • Put 2 heaped tablespoons of Pesto Rosso into one bowl, 2 spoons of Pesto Classico into the other one
  • Add 2 tablespoons of parmesan cheese to each bowl, season with salt and pepper
  • Mix the ingredients and mash with a fork
  • Fill the potato halves alternately with the two mixtures
  • Drip some olive oil over the potatoes and sprinkle with parmesan cheese
  • Bake for about 30 minutes in the middle of the oven until golden brown