Author: Chef Brad
- For the Potatoes:
- 12 to 15 medium potatoes
- 2 cups sour cream
- 2 cups mozzarella cheese, shredded
- 8 oz. pkg. cream cheese, brought to room temperature
- 2 teaspoons salt
- 2 teaspoons pepper
- ½ cup butter, brought to room temperature
- -
- Topping:
- 3 cups pistachios or pecans
- 2 cups cooked red quinoa
- 2 cups coconut
- 1 tablespoon rosemary
- 1 teaspoon salt
- 2 cups dark brown sugar
- ⅓ cup whole grain flour
- Potatoes:
- Place whole potatoes in a pressure cooker and cook for 8 minutes on high pressure. Let pressure down using the natural release method and then peel and place in a large bowl. Add the remaining ingredients, mash, and mix well. Place in a large baking dish and top with nut and grain topping.
- -
- Topping:
- Place all ingredients except the quinoa in a food processor and process until fine. Mix with the cooked quinoa in a large bowl. Spread mixture on top of potatoes and bake in a preheated 350 degree oven until the topping is golden brown and potatoes are bubbly.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/12/coconut-nut-potatoes-2/
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