Pesto Parmesan Potato Stackers
Potatoes are layered with pesto and cheese. For a twist, layer potatoes with your favorites—from garlic and olive oil to mozzarella and marinara.
Ingredients
- 7 Yukon Gold potatoes (about 2 inches in diameter)
- 1/2 cup shredded Parmesan cheese
- 3 Tbs pesto
- 1/4 tsp pepper
- 1/2 tsp sea salt
Directions
- Preheat oven to 400°F and spray muffin tin with non-stick cooking spray.
- Peel the potatoes, if desired, and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends.
- Place in mixing bowl, add shredded parmesan and pesto, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture. Add salt and pepper to taste.
- Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes.
- Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife.
Nutrition Facts
Calories 129
Calories from Fat 24 (19%)
(4%)Total Fat 3g
(5%)Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(1%)Cholesterol 3mg
(7%)Sodium 168mg
(15%)Potassium 539mg
Total Carbohydrate 22g
(11%)Dietary Fiber 3g
Sugars 1g
Sugar Alcohols 0g
(9%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.