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
-
Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
-
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.
-
Spread ricotta on naan flatbreads.
-
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.
-
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.
-
Mince chives. Arrange tomatoes on flatbread and garnish with dollops of sour cream, chives, remaining Parmesan, a pinch of salt, and freshly cracked pepper.