There’s something irresistibly charming about baby potatoes. Their petite size promises the perfect bite, their tender flesh melts in your mouth, and when stuffed with vibrant pesto and crowned with nutty Parmesan, they transform into an elegant appetizer that belies their humble origins. These Stuffed Baby Potatoes with Pesto and Parmesan are little golden treasures that disappear from serving platters almost magically at gatherings, leaving guests wondering who snagged the last one.
I discovered this recipe during a summer dinner party where I was desperately searching for an appetizer that wasn’t the expected cheese board or bruschetta. The first time I served these stuffed potatoes, the reaction was immediate – eyes widening with delight, followed by the inevitable question: “How did you make these?” Today, I’m sharing my secret weapon for entertaining that looks far more labor-intensive than it actually is. The beauty lies in its simplicity and the burst of Mediterranean flavors that transform ordinary potatoes into something extraordinary.
These little flavor bombs feature the perfect balance of textures – crispy potato skins giving way to creamy centers swirled with herbaceous pesto and topped with the savory crunch of baked Parmesan. They’re equally at home as an upscale appetizer for a dinner party or as a sophisticated snack for game day. The best part? They can be partially prepared ahead of time, making them an entertainer’s dream.
Ingredients
- 24 baby potatoes (about 1.5-2 inches in diameter)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ cup fresh basil pesto (homemade or store-bought)
- ¾ cup freshly grated Parmesan cheese, divided
- 2 tablespoons heavy cream
- 1 clove garlic, finely minced
- Fresh ground black pepper, to taste
- 2 tablespoons fresh chives, finely chopped (for garnish)
- Extra virgin olive oil, for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the baby potatoes thoroughly and pat them dry. Place them on the prepared baking sheet, drizzle with olive oil, and sprinkle with sea salt. Toss to coat evenly.
- Bake the potatoes for 25-30 minutes, or until they’re tender when pierced with a fork but still holding their shape. Remove from the oven and let cool just enough to handle.
- Once cool enough to handle, cut a thin slice off the bottom of each potato so they can stand upright without rolling. Then, carefully slice off the top third of each potato.
- Using a small melon baller or teaspoon, gently scoop out the center of each potato, leaving about a ¼-inch wall all around. Place the scooped potato flesh in a medium bowl.
- To the bowl with the potato flesh, add the pesto, ½ cup of Parmesan cheese, heavy cream, minced garlic, and black pepper. Mix gently until well combined but still having some texture.
- Carefully spoon the pesto-potato mixture back into the hollowed potato cups, mounding slightly at the top.
- Sprinkle the remaining ¼ cup of Parmesan cheese over the tops of the filled potatoes.
- Return the potatoes to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and beginning to turn golden brown.
- For extra crispiness, turn the broiler on for the last minute of cooking, watching carefully to prevent burning.
- Remove from the oven and let cool slightly before transferring to a serving platter.
- Garnish with fresh chives and a light drizzle of extra virgin olive oil just before serving.
Chef’s Tips for Perfect Stuffed Baby Potatoes
Choosing the right potatoes is crucial for this recipe. Look for baby potatoes that are similar in size for even cooking. Yukon Gold or red potatoes work particularly well because they hold their shape and have a naturally buttery flavor that complements the pesto beautifully. If possible, select potatoes with smooth, unblemished skins, as they’ll present better as a finger food.
While store-bought pesto works in a pinch, homemade pesto elevates these potatoes to another level. If making your own, try using a mix of basil and another herb like parsley or mint for complexity. Toast your pine nuts before blending them into the pesto for enhanced nuttiness. A high-quality extra virgin olive oil makes all the difference in creating a silky, flavorful pesto that will shine in this recipe.
The Parmesan cheese serves two purposes here – flavor and texture. For the filling, finely grated Parmesan incorporates seamlessly. For the topping, use a slightly coarser grate that will crisp up beautifully under the broiler, creating that irresistible golden crust. If you’re feeling adventurous, try substituting part of the Parmesan with another hard cheese like aged Pecorino or Manchego for a flavor twist.
Make-Ahead Options
These stuffed potatoes are perfect for entertaining because several steps can be done in advance. You can bake the potatoes and prepare the filling up to 24 hours ahead of time. Store the hollowed potato cups and filling separately in the refrigerator. When ready to serve, bring both to room temperature, fill the potatoes, top with cheese, and bake until hot and golden. This approach saves precious time when you’re hosting and ensures the potatoes maintain their perfect texture.
Serving Suggestions
While these stuffed baby potatoes shine as appetizers, they’re versatile enough to play different roles in your meal planning. Serve them alongside a simple grilled steak or roasted chicken for an elevated side dish. Create a sophisticated vegetarian meal by pairing them with a crisp green salad dressed with lemon vinaigrette. For an impressive brunch option, top each potato with a tiny quail egg and serve with mimosas. The possibilities are as endless as they are delicious.
What makes these potatoes truly special is their adaptability. The basic technique remains the same, but you can customize the fillings to suit any occasion or preference. Try sun-dried tomato pesto with goat cheese for a tangy variation, or spinach pesto with crumbled feta for Mediterranean flair. During autumn, a sage and brown butter filling with fontina cheese creates a cozy, seasonal appetizer that’s impossible to resist.
The next time you’re looking to impress without stress, remember these Stuffed Baby Potatoes with Pesto and Parmesan. They strike that perfect balance between rustic comfort and sophisticated presentation – proving that sometimes the most impressive dishes come in the smallest packages. Watch as your guests reach for seconds and thirds, and prepare to share the recipe – because they’ll definitely ask!
