These Baked Baby Potatoes Are the Perfect Bite-Sized App

These little cuties pack all the appeal of a steakhouse-style baked potato into something much smaller.

bake potato recipe
Baked Baby Potatoes with Olive Pesto
Baked Baby Potatoes with Olive Pesto
Servings Prep Time Cook Time
3dozen 35min. 30min.
Servings Prep Time
3dozen 35min.
Cook Time
30min.
Ingredients
Servings: dozen
Units:
Ingredients
Servings: dozen
Units:
Instructions
  1. Preheat oven to 400°. Place potatoes in a large bowl. Add 2 tablespoons oil and salt; toss to coat. Transfer to a greased 15 x 10 x 1-in. baking pan. Bake until tender, 30-35 minutes.
  2. Meanwhile, place olives, onion, pine nuts and garlic in a food processor; pulse until chopped. Gradually add remaining oil; process to reach desired consistency.
  3. When potatoes are cool enough to handle, cut thin slices off bottoms to allow potatoes to sit upright. Cut an X in the top of each potato; squeeze sides to open tops slightly. Place on a serving platter.
  4. Spoon olive pesto onto potatoes; top with sour cream. If desired, sprinkle with pepper. Serve warm.

Recipe Notes

Nutrition facts per 1 appetizer: 88 calories, 6g fat (1g saturated fat), 1mg cholesterol, 303mg sodium, 9g carbohydrate (1g sugars, 1g fibre), 1g protein.

Tip: To toast nuts, bake in a shallow pan at 350° for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.