Dairy Farmers of Canada

Baby potato and Mozzarella papillote

Our dietitians' favourite

This is the Baby potato and Mozzarella papillote recipe.

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


  • 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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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 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 %