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Recipe Category: Potato
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Ingredients
Makes 12 potatoes
- 12 small white- or red-skinned potatoes, about 2 inches in diameter
- 1 jarred roasted red pepper (or see Roasted Red Pepper Hummus)
- 1/2 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- 1 tablespoon vegan Parmesan or Parmasio (optional)
Method
- In a large saucepan of boiling water, cook the potatoes until just tender, about 12 minutes
- Drain and set aside to cool
- Meanwhile, in a food processor, combine the red pepper, walnuts, parsley, oil and salt and black pepper to taste
- Process until well mixed
- Set aside
- Preheat the oven to 350°F
- Lightly oil a baking sheet and set aside
- When the potatoes are cool enough to handle, gently cut a thin sliver off each potato to make a flat bottom
- Cut off a third of each potato and scoop out the inside of the potato with a small melon baller or a small spoon
- Spoon the pepper-walnut mixture into the potato shell and arrange on the baking sheet
- Sprinkle with Parmesan, if using and bake until hot, about 15 minutes
- Serve warm
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