Baby potatoes pricked
Green olives pitted
1 1/2 cups
Garlic thinly sliced
Onion finely chopped
Preheat the oven at 200°C. Heat olive oil in a pan. Add potatoes and salt and toss well.
Transfer onto a baking tray and bake in the preheated oven for around thirty minutes or until the potatoes are cooked.
Remove and set aside to cool. Meanwhile to make the olive pesto blend green olives, pinenuts, garlic and onion.
Add olive oil and blend again. Transfer into a bowl. Cut a cross on top of each potato and squeeze gently to open. Top each potato with sour cream and olive pesto. Serve warm.