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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Awesome awesome awesome. Great as an appetizer or as a side. Either way, you won't have any left, these go fast. Ingredients:
cooking spray |
2 pounds potatoes peeled and cut into small chunks |
1/2 teaspoon salt |
1 egg beaten |
1/3 cup prepared pesto |
8 ounce package cream cheese softened |
1/3 cup oil packed sun dried tomatoes drained and finely chopped |
1/2 cup sliced black olives drained |
Directions:
1. Preheat oven to 425.
2. Coat the cups of 3 mini muffin pans with cooking spray.
3. In a saucepan in water to cover over high heat cook potatoes 15 minutes.
4. Drain potatoes then mash or put them through a ricer.
5. Stir in salt and egg then set aside.
6. In a small bowl using a fork combine pesto and softened cream cheese until blended.
7. Spoon a rounded tablespoon of potato mixture into each muffin cup.
8. Pressing spoon against the bottom and sides of the cup to make a small impression in the middle.
9. Spoon 1 teaspoon of pesto mixture into the impression of each cup.
10. Bake 30 minutes then remove from oven.
11. Top each with small amount of chopped tomatoes and one olive slice.
12. Return to the oven for 3 minutes more and serve hot or warm.
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