Italian Inspired Potatoes
photo by Kim127
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 large white potatoes, washed and cut in half lengthwise
- garlic salt, to taste
- 1 cup mozzarella cheese, shredded
- 1⁄4 - 1⁄2 teaspoon dried oregano
- 3 ounces pepper salami, chopped (about 1/3 cup)
- 2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
- 2 tablespoons roasted red peppers, strips (4 long strips)
- 1 -2 tablespoon green olives, sliced
- sour cream, to top (optional)
directions
- Place potato halves cut side up in a single layer in a microwavable dish that has a lid.
- Put 1 tablespoon of water in the bottom of the dish. Sprinkle potato halves with garlic salt.
- Cover and microwave on high 8-15 minutes (depending on your microwave) until tender.
- Meanwhile, mix together the cheese, oregano, salami and sundried tomatoes.
- When potatoes are done top them evenly with the cheese mixture.
- Place one red bell pepper strip on each potato and arrange green olive rings around them.
- Microwave for 1-2 minutes until the cheese is melted.
- Serve with sour cream if desired.
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Reviews
-
These were fantastically delicious! I actually didn't have any sundried tomatoes, but I did have some leftover spaghetti sauce (no meat). After the potatoes were cooked through in the microwave, I spread a thin layer of the sauce over them (like a pizza) and then sprinkled the rest of the ingredients. Threw the pan in the oven with my chicken that was almost finished baking. The taters browned up nicely, cheese melted, and they were so so yummy! Thank you thank you!
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Really enjoyed the flavor of these potatoes. I did change the cooking method. I was grilling anyways, so I threw all the ingredients (not the olives) into a aluminum foil packet, added a pat of butter and then grilled them for about 30 minutes. Came out perfectly! I did slice the potatoes. I topped them with sliced fresh mozzarella when they came off the grill and it melted right in. Made for the Babes of ZWT4.
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I found a winner with this recipe! I used 2 russet baking potatos. Cut them in half, rubbed the tops with garlic salt & a spritz of EVOO. Baked at 375 for 45 minutes. I used Italian 6-cheese blend in the cheese mixture, as that was what I had on hand... topped the cooked potatos, and broiled them about 2 minutes, until the cheese bubbled up. My DD ate herself silly! We omitted the optional olives and sour cream, but I'm sure they are nice additions. Can't wait to reheat the leftovers for lunch!! Thanks, Pipi!!!
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.