Baby potato and Mozzarella papilloteOur dietitians' favourite
This is the Baby potato and Mozzarella papillote recipe.
- Prep: 10 min
- Cooking: 25 min
- 4 cups (1 L) (about 1.5 lb – 680 g) baby potatoes
- 3 tbsp (45 mL) homemade pesto or store-bought
- Freshly ground pepper
- 4 oz (120 g) Canadian Mozzarella diced or grated
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Preheat grill to medium.
Cut baby potatoes in quarters.
In a bowl, mix potatoes with pesto. Season to taste.
Transfer onto a large square of aluminum foil, cover with a second square, and press the edges together to form a papillote and seal the potatoes.
Cook on grill with lid closed for 20 minutes or until potatoes are tender.
Open up top of papillote to add cheese, then cook on closed grill another 5 minutes to allow cheese to brown slightly.
Serve immediately to accompany a brunch or as a side dish with grilled salmon.
Cheese alternatives: Canadian Swiss, Provolone, Gouda
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 115 mg|
|Vitamin B12:||23 %|
|Vitamin B6:||13 %|
|Vitamin C:||38 %|