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Potato Bruschetta

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Potato Type: PurpleWhiteYellowRusset
Cuisine: Italian
Prep Method: Baked


AppetizerSide DishSnackSchool Foodservice

Prep Time

20 Mins

Cook Time

45 Mins


Serves 60



Potato Bruschetta

  • 13-16 medium Russet Potatoes
  • 1 cup Pepperoni or Prosciutto, round slices
  • 1/2 cup Tomatoes, Diced
  • 2 tbs Italian Seasoning
  • 1 cup Mozzarella Cheese, Shredded, Low Sodium
  • 2 tbs Parsley, Fresh, Chopped (optional)
  • Pan Spray as needed
  • 1 tsp Black Pepper, Gound
  • 1 tsp Salt, Ground


  1. Slice potatoes in ¼ inch rounds.
  2. Place on sprayed sheet pan, season with a little salt and pepper bake at 350 degrees for 40 minutes
  3. Put a slice of peperoni, on each round cover with mozzarella cheese, e few pieces of fresh diced tomatoes and a pinch of Italian seasoning.
  4. Put back in the oven for 3 minutes or until the cheese is melted.
  5. Serving size is 3 rounds.


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Recipe By: Rita McDonald, School Nutrition Manager

Nutrition Facts Per Serving













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