One potato, two potato
These bite-sized potatoes make fun appetizers or a delicious side dish to accompany almost any meal. Great for impressing over the holidays, but healthy enough to enjoy any day!
Roasted Potato Crostini with Pesto Cheese
Makes 8
Non-stick cooking spray
1/3 lb (4 medium) Wisconsin Red or Yukon Gold potatoes, cut into 1/2-inch-thick slices
1/2 tsp garlic salt
3/4 cup (6 ounces) soft cream cheese
1/4 cup prepared pesto
1/4-1/2 tsp red pepper sauce (optional)
1/4 cup prepared roasted red peppers, finely chopped
Snipped fresh chives or minced green onion (optional)
Heat oven to 400 degrees. Spray baking sheet with cooking spray. On baking sheet, arrange potatoes in single layer; spray lightly with additional cooking spray. Sprinkle evenly with 1/4 teaspoon of garlic salt. Roast 20-25 minutes or until potatoes are tender and browned, turning potatoes over halfway and sprinkling with remaining garlic salt. Meanwhile, in small bowl, mix together cream cheese, pesto and red pepper sauce, if desired. Pipe or spoon about 2 teaspoons pesto mixture onto each potato; top with red pepper. Sprinkle with chives, if desired.
Twice Baked Potato Jackets with Rosemary
Makes 16
8 small Yukon Gold potatoes
1 cup hummus (such as Sabra Classic Hummus)
Sea salt, to taste
Black pepper, to taste
Extra virgin olive oil (for drizzling)
2 Tbs chopped fresh rosemary
Heat oven to 425 degrees. Poke the potatoes with a fork 2-3 times to allow steam to escape while baking. Place whole potatoes on rimmed sheet pan and bake for approximately 25-30 minutes (depending on size of potatoes) or until potatoes are soft; cool for 10 minutes. Carefully slice potatoes in half lengthwise and scoop inside into bowl, leaving about 1/4-inch ring of potato around edges. Lightly mash potato chunks in bowl; add hummus and stir until combined. Season mixture with salt and pepper, taste and adjust if necessary. Using spoon, divide potato-hummus filling evenly among potato jackets and drizzle lightly with olive oil. Broil for 5-7 minutes or until tops are golden and crispy; watch carefully as they burn quickly. Remove from broiler and sprinkle with rosemary and a pinch of sea salt. Serve immediately.
