- 24 portions
- Portion Size
- 2 planks
Idaho russet potatoes
Grated Parmesan cheese
Buffalo mozzarella,cut into 1/4 -inch slices
Fresh basil, chiffonade
Preheat oven to 375°F. Place potatoes on a baking sheet and bake until tender, about 45 minutes
Remove potatoes from oven and cool to room temperature, leaving oven on. Slice potatoes into 1/2-inch planks (4 planks per potato).
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.
On each potato plank, carefully spread 1/2 tablespoon warmed marinara sauce and cover with 2 slices buffalo mozzarella.
Place back in oven for 1 minute or until cheese is melted.
To Make One Portion: Garnish with fresh basil, and plate 2 planks per serving.
|Amount per serving||% Daily Value|
|Total Fat||6 g||9%|
|Polyunsaturated Fat||0 g||1%|
|Saturated Fat||3 g||17%|
|Dietary Fiber||5 g||19%|
|Vitamin C||18 mg||30%|
|Vitamin A||266 iu||5%|
Percent Daily Values are based on a 2,000 calorie diet