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Baked Baby Potatoes with Olive Pesto

TOTAL TIME: Prep: 35 min. Bake: 30 min. YIELD: about 3 dozen.
These little cuties pack all the appeal of a dinner baked potato into a perfect bite-sized appetizer. I top each one with a dollop of sour cream and coarsely ground pepper. —Sarah Shaikh, Mumbai, India

Ingredients

  • 3 pounds baby red potatoes (1-3/4 inches wide, about 36)
  • 6 tablespoons olive oil, divided
  • 2 teaspoons salt
  • 1-1/2 cups pimiento-stuffed olives
  • 1/2 cup chopped onion
  • 1/4 cup pine nuts, toasted
  • 2 garlic cloves, minced
  • 1/2 cup sour cream
  • Coarsely ground pepper, optional

Directions

  • 1. Preheat oven to 400°. Place potatoes in a large bowl. Add 2 tablespoons oil and salt; toss to coat. Transfer to a greased 15x10x1-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.

Nutrition Facts

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

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