Baby potato and Mozzarella papillote

This is the Baby potato and Mozzarella papillote recipe.

  • Prep: 10 min
  • Cooking: 25 min
Yields 4 - 6 servings
DFC

Ingredients

  • 4 cups (1 L) (about 1.5 lb – 680 g) baby potatoes
  • 3 tbsp (45 mL) homemade pesto or store-bought
  • Salt
  • Freshly ground pepper
  • 4 oz (120 g) Canadian Mozzarella diced or grated

Preparation

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.

Tips

Cheese alternatives: Canadian Swiss, Provolone, Gouda

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Nutrition

Nutritional Information

per serving
Energy: 178 Calories
Protein: 6 g
Carbohydrate: 18 g
Fat: 9 g
Fibre: 2.8 g
Sodium: 169 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 10 % / 115 mg
Vitamin C: 38 %
Vitamin B12: 23 %
Vitamin B6: 13 %
Phosphorus: 13 %