Baby Potato Bake With Sour Cream And Olive Pesto

Main Ingredients	Baby potatoes, Sour cream
Cuisine	Mexican
Course	Snacks and Starters
Prep Time	16-20 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Baby Potato Bake With Sour Cream And Olive Pesto

• 20 Baby potatoes pricked
• 1/2 cup Sour cream
• 2 teaspoons Salt
• 1 tablespoon Olive oil
• 1 1/2 cups Green olives pitted
• 1/4 cup Pine nuts(chilgoza)
• 2-3 cloves Garlic thinly sliced
• 1 small Onion finely chopped
• 1/2 cup Olive oil

Method

1. Preheat the oven at 200°C. Heat olive oil in a pan. Add potatoes and salt and toss well.
2. Transfer onto a baking tray and bake in the preheated oven for around thirty minutes or until the potatoes are cooked.
3. Remove and set aside to cool. Meanwhile to make the olive pesto blend green olives, pinenuts, garlic and onion.
4. Add olive oil and blend again. Transfer into a bowl. Cut a cross on top of each potato and squeeze gently to open. Top each potato with sour cream and olive pesto. Serve warm.

Nutrition Info

Calories	1978
Carbohydrates	78.6
Protein	17.6
Fat	177
Other Fiber	Niaicn- 4.4mg