Directions:
- Preheat oven to 400°F and spray muffin tin with nonstick cooking spray. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Place in mixing bowl, add shredded parmesan and pesto, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture. Add salt and pepper to taste. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes. Bake for 25 min or until tender
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.83 Kcal (2093 kJ) | ||
| Calories from fat | 395.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.99g | 68% | |
|---|---|---|---|
| Cholesterol | 55.77mg | 19% | |
| Sodium | 1457.52mg | 61% | |
| Potassium | 113.11mg | 2% | |
| Total Carbs | 5.48g | 2% | |
| Sugars | 1.34g | 5% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 23.83g | 48% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 88.9mg | 494% | |
| Calcium | 666.2mg | 67% | |
| Amount Per 100 g | |||
| Calories | 301.15 Kcal (1261 kJ) | ||
| Calories from fat | 238.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.5g | 68% | |
|---|---|---|---|
| Cholesterol | 33.6mg | 19% | |
| Sodium | 878.16mg | 61% | |
| Potassium | 68.15mg | 2% | |
| Total Carbs | 3.3g | 2% | |
| Sugars | 0.81g | 5% | |
| Dietary Fiber | 0.89g | 6% | |
| Protein | 14.36g | 48% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.8mg | 44% | |
| Iron | 53.5mg | 494% | |
| Calcium | 401.4mg | 67% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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