At a Glance
- Potato Type: Russet
- Prep Method: Baked
- Yield: 2
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Running to the Kitchen
This recipe is courtesy of Running to the Kitchen, as part of the U.S Potato Board’s Potato Lovers Club program.
- 1 large russet potato, sliced lengthwise into about ¼ inch slices
- 2 tablespoons extra virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Dash salt-free dried herbs of choice (I used Herbs de Provence)
- 2 ounces soft goat cheese
- Fresh chives, chopped
Preheat oven to 325 degrees.
Spread the potato slices out in a single layer on the baking sheet.
Drizzle with half the olive oil, season with the salt & pepper and herbs.
Flip the slices over and season the other side.
Bake for 30-40 minutes, flipping half-way through. Edges should be crispy and golden brown.
Remove from the oven and assemble the stacks by placing dollops of the goat cheese in between each slice and gently pressing down.
Place the stacks back on the baking sheet and broil for 1-2 minutes to crisp the potatoes and melt the cheese.
Remove from oven, garnish with the fresh chives and serve warm.
Calories: 341 Fat: 20g Cholesterol: 13mg Sodium: 297mg Vitamin C: 22% Carbohydrates: 32g Fiber: 4g Protein: 9g Potassium: 836mg