Nut-Crusted Potatoes

16 servings

For the potatoes

12-15 medium russet potatoes       
2 cups shredded Mozzarella cheese   
1 8-oz pkg cream cheese           
2 cups sour cream
2 tsp salt
2 tsp pepper


Peel and cook the potatoes in boiling water until tender. Drain and over low heat mash the potatoes and mix in the remaining ingredients blending well. Place in a large greased casserole and add the topping.


For the topping

3 cups pistachios               
1 Tbsp rosemary               
1½ cups agave               
2 cups cooked red quinoa
2 cups coconut
1 tsp salt
1/3 cup flour


Place all ingredients except red quinoa in a food processor fitted with the metal knife, and mix well. Combine this mixture with the red quinoa in a large bowl. Spread on top of the potatoes and bake at 350º Convection until the topping is golden brown and the potatoes are bubbly.