Baked Idaho® Potato with Baby Spinach, Tapenade and Goat Cheese with Pine Nuts | Idaho Potato Commis
Pre-heat the oven to 425° F. Rub potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. Place them on a baking sheet. Cook for approximately 50 minutes...
Ingredients
- 4 Idaho® potatoes
- 20 pitted Kalamata olives
- 1 tablespoon capers, rinsed and drained
- 1 lemon, juiced
- 3 teaspoons olive oil
- 2 anchovy filets rinsed
- 3 fresh basil leaves
- 2 cups baby spinach leaves
- 4 tablespoons goat cheese
- 1/3 cup pine nuts
More Like This
Idaho® Potato Spinach Balls | Idaho Potato Commission
idahopotato.com
Idaho® Potato Spinach Balls | Idaho Potato Commission
licensing.idahopotato.com
Idaho® Potato Spinach Balls | Idaho Potato Commission
foodserviceblog.idahopotato.com
Baked Potato with Herbed Cottage Cheese | Idaho Potato Commission
idahopotato.com
Idaho® Potato Galette with Roasted Pepper & Cheese | Idaho Potato Commission
idahopotato.com
Idaho® Potato Quiche | Idaho Potato Commission
retail.idahopotato.com
Cinnamon Coconut Potato Chips | Idaho Potato Commission
idahopotato.com
Baked Idaho® Potato with Herbed Cottage Cheese and Baked Idaho® Potato with Eggplant Parmigiana Topp
directory.idahopotato.com