I love mini twice baked potatoes. They are very versatile, and taste great even if they sit out for a little while on a buffet. To see a photo of them filled, go here (bottom right). I forgot to take a close up of them.
I love pesto, and i love how these have little green flecks in them, very festive!
Pesto Parmesan Mini Twice Baked Potatoes
18 small new potatoes, halved
2 russet potatoes, baked and peeled
1/2 c. milk (or more)
1/2 c. prepared pesto
1/2 c. grated parmesan cheese
salt and pepper
Place sliced potatoes cut side down on a steamer basket. Steam for 10 minutes, or until tender. Cool, then scoop out the insides with a mellon baller.
Place potatoes on a baking sheet.
Mash scooped potatoes with russet potatoes and milk. Fold in pesto and half the parmesan cheese. Taste for seasonings. Mix well.
Place in a piping bag and pipe into each shell. Top with remaining parmesan.
Bake at 375 for 20 minutes, or until crisp on top and heated through.