Ingredients for Potato Bruschetta
- Russet Potatoes
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Sea Salt
- Crushed Red Pepper Flakes
- Fresh Tomatoes
- Mozzarella Cheese
- 1 tablespoon balsamic vinegar
- Garlic Cloves
- Fresh Basil
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How to Make Potato Bruschetta
- Preheat oven to 425°F (220°C). Line two baking sheets with foil and lightly grease with cooking spray.
- Slice potatoes into 1/4-inch thick rounds. Discard small, rounded ends (or save them for home fries or soup!).
- In a medium bowl, toss potato slices with 2 tablespoons olive oil, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes.
- Arrange potato slices in a single layer on the prepared baking sheets.
- Bake for 25 minutes.
- While potatoes bake, prepare the topping: In a medium bowl, combine 1 tablespoon olive oil, 1 cup chopped tomatoes, 1/2 cup shredded mozzarella cheese, 1 tablespoon balsamic vinegar, and 1 clove minced garlic.
- Remove baking sheets from oven. Evenly distribute the tomato mixture over the baked potato slices.
- Bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Sprinkle with 1 tablespoon dried basil (or your favorite garnish) and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
12g
Fat
15g
Carbs
5g
