Baby potato and Mozzarella papillote
Our dietitians' favouriteThis is the Baby potato and Mozzarella papillote recipe.
- Prep: 10 min
- Cooking: 25 min
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
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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
Learn more about
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 |
| Phosphorus: | 13 % |
| Vitamin B12: | 23 % |
| Vitamin B6: | 13 % |
| Vitamin C: | 38 % |
