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Potato Bruschetta

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Ingredients

Adjust Servings:
1 lb russet potatoes or 8 -10 small russet potatoes
2 tablespoons olive oil
3 tablespoons parmesan cheese, freshly grated
1/2 teaspoon sea salt
1/4 - 1/2 teaspoon crushed red pepper flakes (to taste)
1 tablespoon olive oil
2 cups ripe fresh tomatoes, diced
2/3 cup mozzarella cheese, cut into 1/4 inch cubes
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1/4 1/4 cup green onions or fresh parsley, chopped

Nutritional information

183.6
Calories
94 g
Calories From Fat
10.4 g
Total Fat
3 g
Saturated Fat
12 mg
Cholesterol
319.2 mg
Sodium
17.2 g
Carbs
2.4 g
Dietary Fiber
3.1 g
Sugars
5.9 g
Protein
124g
Serving Size

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Potato Bruschetta

Features:
    Cuisine:

    I substituted the tomato (I had run out) for sweet Palermo capsicum/peppers and a teaspoon of tomato relish. Didnt have green onion, but with the chopped basil as a garnish it didnt matter. This recipe went down a treat, great little starter.

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Potato Bruschetta, Easy to make tasty potato appetizer, snack, or side dish Cheese and tomato topping on slices of potatoes Adapted from potatogoodness com used dried basil instead of fresh for the garnish; you could use one of the optional toppings posted here or create your own I parboiled the small ends of the potatoes for home fries or you could keep them to add to soup , I substituted the tomato (I had run out) for sweet Palermo capsicum/peppers and a teaspoon of tomato relish Didnt have green onion, but with the chopped basil as a garnish it didnt matter This recipe went down a treat, great little starter , I really liked this! I sliced the potatoes very thinly, and they ended up like crispy kettle chips I also did not put the tomato topping on the potatoes until they were on the plate, as I just preferred serving it cool like regular bruschetta I had to use shredded cheese instead of fresh mozzarella, and green onions instead of basil, but it worked well Thanks for sharing


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    Steps

    1
    Done

    Preheat Oven to 425 Degrees Fahrenheit.

    2
    Done

    Line 2 Baking Sheets With Foil; Lightly Oil.

    3
    Done

    Slice Potatoes 1/4-Inch Thick; Discard Small, Rounded Ends or See Description of the Recipe Above For Ideas to Use Them.

    4
    Done

    Place Slices in a Medium Bowl With 2 Tablespoons Olive Oil; Toss Well to Coat.

    5
    Done

    Add Grated Parmesan Cheese, Salt and Red Pepper; Toss Again to Coat as Evenly as Possible.

    6
    Done

    Place in a Single Layer on Baking Sheet.

    7
    Done

    Bake For 25 Minutes.

    8
    Done

    While Potatoes Are Baking, Stir Together 1 Tablespoon Olive Oil, Tomato, Mozzarella, Balsamic Vinegar, and Garlic in a Medium Bowl.

    9
    Done

    Top Potatoes With Equal Amounts of Tomato Mixture.

    10
    Done

    Bake For 5 More Minutes or Until Cheese Is Just Starting to Melt.

    11
    Done

    Sprinkle With Basil or Other Garnish as Desired.

    12
    Done

    Serve Warm or at Room Temperature.

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    Ariella King

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