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RECIPE # 5321 DYAN DAMRON St. PATTY POTATOES & PESTO CLOVER CROSTINI

Posted at 7:52 AM, Mar 11, 2015
and last updated 2015-09-12 05:42:25-04

DYAN DAMRON / COACH D CONSULTING

St. Patty Potatoes: 

16 medium sized red potatoes (about 3 lbs total)

1 T extra virgin olive oil (EVOO)

1 T chopped garlic

½ cup diced onion

½ cup frozen peas

½ cup lowfat plain Greek yogurt (or lowfat sour cream or Neufchatel cheese)

½ t salt, ¼ t pepper

¼ cup fresh parsley, mint, or basil, plus whole leaves for garnish

Directions:

Add potatoes to a large pot of water and bring to a boil. Boil for about 4 minutes.

Check with a fork to see if they have softened. You want them to still be fairly firm

(because they need to hold their shape and they will be baked again). Remove from

heat, drain potatoes and allow to cool and dry.

Meanwhile, heat EVOO in a sauté pan over medium low heat and add garlic and onion.

Sauté for 5-10 minutes, stirring regularly, until onions have browned slightly. Turn off

heat and add peas. Allow this mixture to cool.

Once potatoes are cool, slice in half and scoop out some of the flesh, leaving about ¼-

inch of the flesh with the potato skin. Add scooped out potato, plus onion and pea

mixture, yogurt, salt, pepper, and ¼ cup of fresh herbs to a food processor. Pulse until

mixture is combined, but not whipped. It should be a light green color.

Fill each of the potato skin with the mixture. Place each skin on a baking sheet and

bake at 350 degrees for 10-15 minutes. Watch closely for browning of the edge of the

skins, you want them to be golden brown and the filling to be warmed through. Remove

from oven and place on a serving platter. Top each skin with a whole leaf of fresh

herbs.

These are perfect for a party because they are an adorable holiday-colored finger food.

They are great hot, but they can sit out and be enjoyed at room temp. Plus, red

potatoes are high in iron, vitamin C, potassium, and fiber. Your guests will love this

potato skin, and they won't even miss the bacon, cheese, and high-fat sour cream!

Makes about 4 dinner or 8 cocktail party servings.

Pesto Clover Crostini:

8 slices whole grain bread

8 T pesto

Directions:

Use a shamrock-shaped cookie cutter on each piece of bread. Use mini cookie cutters

for party size and larger ones for dinner size. Toast shamrock bread pieces in the oven

or in a toaster oven. While bread is still warm, spread pesto evenly over each piece.

Makes about 4 dinner or 8 cocktail party servings.

Note: you can find really good pesto in the grocery store. You'll find the best quality in

the international food aisle.

Tip: Save the leftover bread pieces after using the cookie cutters for homemade bread

crumbs. Just pulse them in a food processor and keep them in them in the freezer in an

air-tight baggie. You can potion some out whenever you need breadcrumbs for coating

chicken or binding meatballs or meatloaf.