Idaho® Potato "Plank" Bruschetta | Idaho Potato Commission
Slightly trim opposite sides of potatoes; cut each potato lengthwise into fourths, creating four flat ovals or "planks." In a large pot, bring water and salt to a boil. Add potatoes and return to a...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.idahopotato.com.
Ingredients
- 4 medium Idaho® potatoes, skin on
- 1 1/2 quarts water
- 1/2 teaspoon salt
- 2 teaspoons canola oil
- 1 (16-ounce) can cannellini beans, rinsed and drained
- 1/3 cup prepared basil pesto
- 1 medium tomato, diced
- 8 pitted kalamata olives, finely chopped
- 1 1/2 ounces (1/3 cup) crumbled reduced fat or regular feta cheese
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Idaho® Potato Pancake Short Stack | Idaho Potato Commission
idahopotato.com
Idaho® Potato Rellena | Idaho Potato Commission
idahopotato.com
Idaho® Potato Rellena | Idaho Potato Commission
idahopotato.com
Idaho® Potato Sampler | Idaho Potato Commission
idahopotato.com
Idaho® Potato Tostada Melts | Idaho Potato Commission
idahopotato.com
Pesto Double-Stuffed Potatoes | Idaho Potato Commission
idahopotato.com
Pesto Double-Stuffed Potatoes | Idaho Potato Commission
idahopotato.com
Idaho® Potato and Apple Pancakes | Idaho Potato Commission
idahopotato.com