Name: Idaho® Potato Pesto Bites
Ingredients: cooking spray; 2 potatoes; 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)

Idaho® Potato Pesto Bites

Cute little appetizers or brunch recipe mixing pesto and potatoes with cheese and olives into Potato Pesto Bites.

Idaho® Potato Pesto Bites

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Servings

Ingredients

cooking spray
2 potatoes
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

Instructions

1 Preheat the oven to 425º. Coat the cups of 3 mini-muffin pans (36 cups) with cooking spray.2 In a saucepan, in water to cover, over high heat, cook the potatoes about 15 minutes, or until fork-tender, but not mushy.3 Drain the potatoes, then mash or put them through a ricer. Stir in the salt and egg; set aside.4 In a small bowl, using a fork, combine the pesto and softened cream cheese until blended.5 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.6 Spoon 1 teaspoon of pesto mixture into the impression of each cup.7 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.
Source: Idaho Potato Commission