Tri Color Pesto and Cheese Stuffed Potato Stars

You are three ingredients away from these amazing spuds! Tender inside, crispy outside and laced with basil pesto and parmesan cheese. You can't stop at one. And wait until you see how easy they are to make.

I called this "tri color" because I used a medley of small potatoes: red, gold and purple. You can buy them in bags, already mixed. If you want, you can certainly choose one variety.

And this is one of the easiest recipes you will ever make. The oven does ALL the work. First, the potatoes are roasted (whole) until tender. Then they're quickly sliced, filled and returned for a few minutes to melt the cheese. That's it! And check out the ingredient list - just 3 ingredients, plus olive oil, salt and pepper!

Tri Color Pesto and Cheese Stuffed Potato Stars

1 1/2 pounds tri-color small potatoes, any combination of red, gold and purple potatoes (or just one variety)
1 tablespoon olive oil
Salt and ground black pepper
2 tablespoons prepared basil pesto
2 tablespoons freshly grated parmesan cheese

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil.
Scrub the potatoes clean and pat them dry. Transfer the potatoes to a large bowl, add the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat.
Transfer the potatoes to the prepared pan and spread out in a single layer. Roast for 35 to 40 minutes, until the potatoes are tender.
Remove the baking sheet from the oven and keep the oven at 375 degrees.
When the potatoes are cool enough to handle, make an X in the top, cutting about 1/2-inch deep into the flesh. Pinch in the sides to squeeze some of the flesh through the top slices (this forms a star-like shape).
Spoon a little of the pesto into the opening in the potato. Top the potatoes with the parmesan cheese. Return the potatoes to the oven and bake for 5 more minutes, until the cheese melts.
Serves 4-6