Baked Potatoes with Buffalo Mozzarella
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), small and mostly waxy
- 100 ml olive oil
- 2 bunches parsley, smooth
- 2 cloves garlic)
- 100 g walnuts
- 250 g mozzarella, (buffalo mozzarella)
- salt and pepper
- 1 pinch (s) chili powder
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Peel and wash the potatoes and cut in half lengthways. Brush an ovenproof dish with a little olive oil. Place the potatoes side by side in the pan with the cut surface facing up, brush with a little oil and sprinkle with salt and pepper. Bake the potatoes in the preheated oven at 200 ° C (gas mark 3) for about 35 minutes until they are almost soft.
- In the meantime, rinse off the parsley, shake it dry and pluck the leaves off. Peel the garlic and chop very finely with the parsley and the remaining oil in a blender. Finely chop the walnuts and mix with the parsley oil. Season to taste with salt, pepper and chili powder.
- Drain the mozzarella and cut into slices. Spread the parsley pesto on the potatoes. Place mozzarella slices on top and bake the potatoes for another 10-15 minutes, until they are soft and the cheese layer is lightly browned.
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