Idaho Potato Pesto Bites with Sun-Dried Tomatoes
Elegant appetizers featuring creamy mashed potato cups filled with herbed pesto cream cheese and topped with sun-dried tomatoes and black olives. Perfect for entertaining, these bite-sized treats combine the comfort of potatoes with Mediterranean flavors. The golden, crispy exterior gives way to a smooth, flavorful center that's both sophisticated and satisfying. Ideal for cocktail parties, holiday gatherings, or any occasion requiring impressive finger foods.
Ingredients
- cooking spray
- 2 pounds Idaho potatoes, peeled and cut into 1-inch chunksYukon Gold potatoes1:1dietary
similar creamy texture
- ½ teaspoon salt
- 1 egg, beaten
- ⅓ cup prepared pestohomemade basil pesto1:1quality
fresher flavor
- 1 8-ounce package reduced fat cream cheese, softenedregular cream cheese1:1dietary
richer taste
- ⅓ cup oil-packed sun dried tomatoes, drained and finely chopped
- ½ cup sliced black olives, drained
Instructions
- 1
Preheat oven to 425 degrees
- 2
Coat 36 mini-muffin cups with cooking spray
- 3
Cook potatoes in boiling water about 15 minutes until fork-tender but not mushy
- 4
Drain potatoes and mash or rice them
- 5
Stir salt and beaten egg into mashed potatoes
- 6
Combine pesto and softened cream cheese with fork until blended
- 7
Spoon rounded tablespoon of potato mixture into each muffin cup
- 8
Press spoon against bottom and sides to create small impression in middle
- 9
Spoon 1 teaspoon pesto mixture into impression of each cup
- 10
Bake 25-30 minutes until golden brown
- 11
Top each cup with chopped tomatoes and one olive slice
- 12
Return to oven for 3 minutes more
- 13
Serve hot or warm
Tips
Press potato mixture firmly into muffin cups to prevent cracking during baking
Make impressions deep enough to hold pesto filling but avoid breaking through bottom
Allow bites to cool slightly before removing from pans for easier handling
Good to Know
refrigerate assembled unbaked bites up to 4 hours before baking
can be assembled morning of serving and baked when needed
serve immediately while warm for best texture and flavor
Common Mistakes
avoid overmashing potatoes to prevent gluey texture
don't skip cooking spray to prevent sticking
make impressions carefully to avoid breaking potato cups
Substitutions
fresher flavor
richer taste
FAQ
Can I make these ahead of time?
Yes, assemble the bites and refrigerate up to 4 hours before baking. Add 2-3 extra minutes to baking time if baking from cold.
What if I don't have mini-muffin pans?
Use regular muffin pans and increase portion sizes proportionally. Baking time will need to be extended by 5-10 minutes.
How long do leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in 350-degree oven for 5-8 minutes to restore crispness.