MARGHERITA POTATOES
MARGHERITA POTATOES

MARGHERITA POTATOES

Yield
24 portions
Portion Size
2 planks
Ingredients: Measure:
Idaho russet potatoes
16 large
Grated Parmesan cheese
8 tbsp
3 cups
Buffalo mozzarella,cut into 1/4 -inch slices
1-1/2 lbs
Fresh basil, chiffonade
5 tbsp

Directions

  1. Preheat oven to 375°F. Place potatoes on a baking sheet and bake until tender, about 45 minutes

  2. Remove potatoes from oven and cool to room temperature, leaving oven on. Slice potatoes into 1/2-inch planks (4 planks per potato).

  3. Dredge potato planks in Parmesan cheese and place on baking sheet. Bake for 5-8 minutes in a 375°F oven until cheese is crispy and golden brown. Remove from oven.

  4. On each potato plank, carefully spread 1/2 tablespoon warmed marinara sauce and cover with 2 slices buffalo mozzarella.

  5. Place back in oven for 1 minute or until cheese is melted.

  6. To Make One Portion: Garnish with fresh basil, and plate 2 planks per serving.

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