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Mediterranean Potato Nachos

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Potato Type: Reds
Cuisine: Mediterranean
Prep Method: Baked

Dish

AppetizerSide DishMain DishSnack

Prep Time

15 Mins

Cook Time

15 Mins

Serving

Serves 1 (yields about 14 nachos)

Ingredients

  • 1 medium red potato
  • 2 teaspoons olive oil
  • Salt and pepper
  • 1 oz. sun-dried tomatoes
  • 4 Greek olives
  • ½ cup thinly sliced spinach
  • ½ cup hummus
  • 2 Tablespoons crumbled feta cheese

Preparation

  1. Preheat oven to 425 °F.
  2. Thinly slice the potato crosswise into about 14 slices.
  3. In a large bowl, toss potato slices in olive oil, salt and pepper.
  4. Lay potatoes carefully on baking sheet.
  5. Bake for about 15 minutes, turning once after 8 minutes
  6. Bake until potatoes begin to brown and caramelize.
  7. Remove from the oven and allow to cool to touch.
  8. Put the sun-dried tomatoes in a bowl and cover them with hot water.
  9. Spread thinly with hummus.
  10. Divide sliced spinach between nachos.
  11. Drain the tomatoes and thinly slice or chop. Divide them between the nachos.
  12. Sprinkle feta on top and garnish each potato slice with ¼ of an olive.

Notes

Potatoes can be left soft or crunchy, be careful not to burn them.

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Recipe By: Denise Barratt

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Nutrition Facts Per Serving

Calories

581

Fat

28g

Sodium

1696mg

Cholesterol

17g

Vitamin C

62mg

Carbohydrates

70g

Fiber

15g

Protein

21g

Potassium

2292mg

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