Author: Chef Brad
- For the Potatoes:
- 12 to 15 medium potatoes
- 2 cups sour cream
- 2 cups mozzarella cheese, grated
- 1-8 oz. pkg. Cream cheese
- 2 teaspoons salt
- 2 teaspoons pepper
- Place whole potatoes in pressure cooker and cook for 8 minutes on the high. Let pressure down natural release and than peel and place in large bowl. Add remaining ingredients and mash and mix well. Place in large rectangle pan and top with topping.
- -
- For the Topping:
- 3 cups pistachios or pecans
- 2 cups cooked red quinoa
- 2 cups coconut
- 1 tablespoon rosemary
- 1 teaspoon salt
- 1.5 cups Xagave
- ⅓ cup flour
- Place all ingredients except red quinoa in food processor and mix well.
- Mix with cooked red quinoa in large bowl.
- Spread on top of potatoes and bake in 350 degree oven until topping is
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/10/coconut-nut-potatoes/
3.4.3177