4 large potatoes
Olive oil
200 gr mushrooms
4 tablespoons cream cheese
Salt and pepper
Chopped parsley
170 gr Pesto Pineapple Tomato
Grated Parmesan cheese

In a pot with cold salted water, cook the potatoes for 15-20 minutes. They should be almost cooked.
Meanwhile, in a frying pan, heat 1-2 tablespoons of olive oil over medium heat. Add the mushrooms and cook 4-5 minutes without browning
Remove the potatoes from the pot and strain. Let cool slightly. Cut a potato cap lengthwise. Cup with the help of a spoon without breaking the skin. In a bowl, put the food that we removed from the potatoes. Reserve the potato skins and prepare the filling.
To the bowl with the potatoes add the pine nut tomato pesto, cream cheese, salt, pepper and 1-2 tablespoons of olive oil. Mix to incorporate the ingredients.
Fill the potatoes with this mixture and put a piece of butter in each one. Sprinkle with the parsley, Parmesan cheese. Put in a baking dish.
Cook in the oven at medium heat until warm and golden. Serve hot.

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