Preparation:
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- Boil potatoes in salted water, not too soft
- Let the potatoes chill for a bit
- Optionally peel the potatoes
- Preheat oven to 220 degrees C
- Halve the potatoes and carefully hollow out with a knife; distribute the scooped potato mass evenly into two bowls
- Put the potato halves into a gratin bowl and season with salt and pepper
- Put 2 heaped tablespoons of Pesto Rosso into one bowl, 2 spoons of Pesto Classico into the other one
- Add 2 tablespoons of parmesan cheese to each bowl, season with salt and pepper
- Mix the ingredients and mash with a fork
- Fill the potato halves alternately with the two mixtures
- Drip some olive oil over the potatoes and sprinkle with parmesan cheese
- Bake for about 30 minutes in the middle of the oven until golden brown
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