Loaded Baked Potato Flatbread and cheddar, sour cream, chives, and roasted tomatoes

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 8 oz. Yukon Potatoes
  • 4 oz. Grape Tomatoes
  • 3 Tbsp. Ricotta Cheese
  • 2 Naan Flatbreads
  • 1 oz. Grated Parmesan Cheese
  • 21/2 oz. Shredded Cheddar Cheese
  • 8 Chives
  • 2 oz. Sour Cream

Directions

  1. Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

  2. Slice potatoes into thin 1/8" rounds. Place potato rounds and grape tomatoes on baking sheet and toss with ½ tsp. salt and 1 ½ Tbsp. olive oil. Use your hands to coat vegetables completely with oil. Arrange vegetables in a single layer and roast 12 minutes. Flip potatoes and roast 12-15 more minutes, or until potatoes are browned and tomatoes are very soft. Some potatoes may brown before others, so watch closely and remove individual potatoes early if needed.

  3. Spread ricotta on naan flatbreads.

  4. Arrange potato slices (be careful – they’ll be hot!) over ricotta and top with half the Parmesan cheese (reserve remaining for garnish). Top with shredded cheddar cheese.

  5. Replace foil on baking sheet and lightly coat foil with cooking spray. Place flatbreads on baking sheet and bake 10-13 minutes, or until cheese starts to bubble.

  6. Mince chives. Arrange tomatoes on flatbread and garnish with dollops of sour cream, chives, remaining Parmesan, a pinch of salt, and freshly cracked pepper.

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