About the Recipe
Ingredients
2-3 medium russet potatoes (or 3-4 medium Yukon Gold potatoes)
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons olive oil
Bruschetta:
2 medium tomatoes diced
1/4 cup chopped fresh basil leaves
2 cloves (1 teaspoon) of minced garlic
1 tablespoon of olive oil
Mediterranean:
1 (6 oz.) container of feta cheese
1 (2.25 oz.) can sliced olives drained
1 medium tomato diced (optional)
Salt and pepper to taste
Creamy Greek Yogurt with Lemon and Herbs:
1/2 cup plain nonfat Greek yogurt
2 tablespoons chopped fresh dill
Juice of 1/2 lemon
Salt and pepper to taste
Baked Potato:
1/2 cup plain nonfat Greek yogurt
1/4 cup shreddedreduced-fat cheddar cheese
2 tablespoons plus 1 tablespoon fresh chives chopped
Pico de Gallo:
1 medium tomato diced
1 small onion finely chopped
1 green onion chopped
1/2 teaspoon minced garlic
1 tablespoon chopped cilantro
Salt and pepper to taste
Preparation
Preheat grill or oven to 400°F. Thinly slice potatoes length wise to 1/4 inch thick, discarding ends. Toss with olive oil, salt and pepper. Place on grill or prepared baking sheet in single layer and cook for 10 minutes on each side.
Top with your favorite toppings:
Bruschetta: Mix together in a bowl and spoon on top of potatoes. Optional: Add chopped chicken to Bruschetta topping.
Mediterranean: Mix together in a bowl and spoon on top of potatoes.
Creamy Greek Yogurt with Lemon and Herbs: Mix together in a bowl and spoon on top of potatoes. Garnish with dill sprigs.
Baked Potato: Mix all ingredients except 1 tablespoon of chives in a bowl and spoon on top of potatoes. Garnish with remaining chives.
Pico de Gallo: Mix together in a bowl and spoon on top of potatoes. Garnish with cilantro.