Red Pepper Parm Stacks
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

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 375°F (190°C) 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.

TIP: Try Summer Fresh Chipotle Dip.