MARGHERITA POTATOES
Yield Portion Size
16 large |
Idaho russet potatoes
|
8 tbsp |
Grated Parmesan cheese
|
3 cups | |
1-1/2 lbs |
Buffalo mozzarella,cut into 1/4 -inch slices
|
5 tbsp |
Fresh basil, chiffonade
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 153 mg | 15% |
Carbohydrate | 42 g | 14% |
Cholesterol | 12 mg | 4% |
Total Fat | 6 g | 9% |
Iron | 2 mg | 12% |
Potassium | 1125 mg | 0% |
Calories | 250 kcal | 12% |
Sodium | 210 mg | 9% |
Protein | 12 g | 23% |
Polyunsaturated Fat | 0 g | 1% |
Saturated Fat | 3 g | 17% |
Sugars | 4 g | 0% |
Vitamin C | 18 mg | 30% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 375°F. Place potatoes on a baking sheet and bake until tender, about 45 minutes
-
Step 2
Remove potatoes from oven and cool to room temperature, leaving oven on. Slice potatoes into 1/2-inch planks (4 planks per potato).
-
Step 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.
-
Step 4
On each potato plank, carefully spread 1/2 tablespoon warmed marinara sauce and cover with 2 slices buffalo mozzarella.
-
Step 5
Place back in oven for 1 minute or until cheese is melted.
-
Step 6
To Make One Portion: Garnish with fresh basil, and plate 2 planks per serving.
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