Idaho® Potato Plank Bruschetta

Courtesy of Idaho Potato Commission 8 Servings • 15 Min. Prep Time • 27 Min. Cook Time

Directions:

1. Slightly trim opposite sides of potatoes; cut each potato lengthwise into fourths, creating four flat ovals or "planks."

2. In a large pot, bring water and salt to a boil. Add potatoes and return to a boil then reduce heat, cover, and simmer 5 min. Using a slotted spoon, remove potatoes to a paper towel-lined platter.

3. In a large nonstick skillet, heat 1 tsp. oil over medium heat. Cook half the potatoes 3-5 min. on each side, or until light golden; set aside on serving platter. Repeat with remaining oil and potatoes.

4. In a small bowl, roughly mash beans with a fork. Add pesto and stir until well blended. Spread equal amounts of pesto mixture on top of each potato slice. Sprinkle evenly with remaining ingredients.

* 2 planks per appetizer-sized serving.

* This recipe was created by Kelly Mapes of Ft. Collins, CO and won the Grand Prize in the IPC's 2010 Watching Waistlines and Wallets Recipe Contest.

Nutrition:

Calories: 160; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 5mg; Total Carbs: 22g; Fiber: 3g; Protein: 5g; Sodium: 310mg;