Baked potatoes with buffalo mozzarella

Ingredients for 4 servings:

• 1 kg potatoes, small and mostly waxy
• 100 ml olive oil
• 2 bunch parsley, flat
• 2 garlic cloves
• 100 g walnuts
• 250 g mozzarella (buffalo mozzarella)
• e.g. salt and pepper
• 1 pinch of chili powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Preheat oven to 200°C. Peel and wash the potatoes, and halve them lengthwise. Brush an ovenproof dish with a little olive oil. Place the potatoes cut-side up in the dish, brush with a little oil, and sprinkle with salt and pepper. Bake the potatoes in the preheated oven at 200°C (Gas Mark 3) for about 35 minutes, until almost tender. Meanwhile, rinse the parsley, shake dry, and pick off the leaves. Peel the garlic and finely chop it in a blender with the parsley and the remaining oil. Finely chop the walnuts and mix them with the parsley oil. Season with salt, pepper, and chili powder. Drain the mozzarella and slice them. Spread the parsley pesto over the potatoes. Place the mozzarella slices on top and bake the potatoes for another 10-15 minutes, until they are tender and the cheese is lightly browned.