Thursday, September 20, 2012
Pizza Loaded Potatoes with Pineapple, Chilies & Pesto
One Year Ago Today Banana Tarte Tatin
Fluffy mashed potato tossed with basil almond pesto and stuffed backed into crispy oven-baked shells, topped with pineapple, red & yellow chili, scallions and mozzarella.
Pizza Loaded Potatoes
3 large russet potatoes, pricked all over with a fork
1/2 cup vegetable broth
salt and pepper
1/2 cup marinara sauce
1/4 cup thinly sliced pineapple
1 red chili, seeded, thinly sliced
1 yellow chili, seeded, thinly sliced
4 scallions, green parts only, minced
1/2 cup vegan mozzarella cheese
Preheat the oven to 400.
Place the potatoes right on the oven rack and bake for 30 minutes or until the inside is fully tender.
Change the oven temperature to broil.
Slice the potatoes in half and scoop out the meat. Mash the potato with all but a couple spoonfuls of pesto, vegetable broth and season with salt and pepper. Load the pesto potato mixture back in the potato shells and top with sauce, pineapple, chilies, scallions and cheese.
Broil for 5-10 minutes until the cheese has melted.
Drizzle with the remaining pesto.
Basil Almond Pesto
1 cup fresh basil leaves
1/4 cup slivered almonds
1/4 cup extra virgin olive oil
2 tbl water
1 garlic clove
1/8 tsp salt
Combine all of the ingredients in blender or food processor and blend until smooth. Taste and season with salt and pepper.