Mini baked potatoes with olive pesto

Ingredients:

• 3 lbs baby red potatos

• 6 tbsp olive oil

• 2 tsp salt

• 1 1/2 cup pimento-stuffed olives

• 1/2 cup onion, chopped

• 1/4 cup pine nuts, toasted

• 2 garlic cloves, minced

• sour cream

• chives

• black pepper

Directions: 

1. Preheat the oven to 400F. Place potatoes in a large bowl, add 2 Tbsp oil and the salt; toss to coat. Transfer to a greased baking pan and bake until tender, 30-35 mn.

2. Place olives, onions, pine nuts, and garlic in a food processor. Pulse until chopped and gradually add oil. Process to reach desired consistency.

3. When potatoes are cool enough to handle, cut thin slices off bottoms to allow potatoes to sit upright. Cut an X in the top of each potato; squeeze sides to open tops slightly. Place on a serving platter.

4. Spoon olive pesto onto potatoes; top with sour cream. If desired, sprinkle with pepper. Serve warm.