Baked baby potatoes with green Thai olive pesto

April 30, 2022 (Last Updated: April 28, 2022)
Baked baby potatoes with green thai olive pesto

Feeling uninspired by conventional potato salad? Try this epic baked baby potato side dish. The potatoes are baked until tender and crisp, and then stuffed with a delicious combination of caramelised onions, green Thai olive pesto and sour cream. A good kick of green chilli rounds it all off and keeps you on your toes.


Baked Baby Potatoes with Green Thai Olive Pesto

SERVES 4 – 6


  • 10 – 12 medium Apache Potatoes
  • 3 tbsp olive oil
  • 1 large white onion, finely chopped
  • 1 – 2 green chillies, chopped
  • 4 tbsp Buffet Olives Green Thai Olive Pesto
  • 2 tbsp chopped coriander, plus extra to serve
  • 1/2 cup sour cream
  • 50g toasted cashew nuts, chopped



PREHEAT the oven to 200C°.

WASH and scrub the potatoes and then pat dry. Place potatoes in a large roasting dish. Pierce each potato using a fork, drizzle with olive oil and season with salt & pepper. Place in the oven and bake for 45 – 50 minutes until soft and cooked through. Remove from oven and set aside to cool.

GLAZE a small frying pan with some olive oil and fry the onion over low heat until caramelised. Add chillies, a pinch of salt & pepper and stir. Remove from heat and set aside to cool.

PLACE the caramelised onions in a bowl; add the olive pesto, chopped coriander and 2 tablespoons of sour cream and mix together.

WHEN potatoes are cool enough to handle, make a cross on the top of each potato using a sharp knife. Gently squeeze the sides to open the tops slightly. Place on a serving platter.

STUFF each potato with the pesto mix and top with a healthy dollop of sour cream. Sprinkle over some cashew nuts and finish with a coriander leaf to garnish.


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SEE ALSO: Smashed potatoes

Smashed potatoes


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