Red Pepper Parm Stacks
What you will need...
1 x 227g (8 oz) Summer Fresh Roasted Red Pepper Hummus
8 to 10 Yukon Gold potatoes, sliced thin, tops and bottoms set aside
1/2 Cup Mozzarella cheese, grated
1/4 Cup Parmesan cheese, grated
2 Tbsp Fresh chives, chopped
Salt & Pepper, to taste

What you will do...

1. In a large bowl, mix potato slices with Summer Fresh Roasted Red Pepper Hummus, mozzarella cheese, parmesan cheese, and salt & pepper to taste until well coated.

2. Fill each compartment of a muffin tin with a potato bottom, stack of coated potato slices, and potato top.

3. Bake in 375F (190C) oven about 55 to 60 minutes until potatoes are golden brown and center is fork tender. Remove from oven and garnish with fresh chives and parmesan cheese. Let rest for 5 minutes.

4. Skewer each potato stack with a decorative metal skewer and transfer carefully to a servingplatter. Serve warm.

ENJOY! Makes about 10 to 12 potato stacks.

What you can try...

Summer Fresh Chipotle Dip.

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