Potato Bruschetta


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Potato Bruschetta
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  • Potato Type: Russet
  • Prep Method: Baked
  • Special Requests: Gluten Free, Kid Friendly
  • Cuisine: American
  • Yield: 8
  • Prep Time:
  • Ready Time:
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  • 1 lb. small russet potatoes
  • 3 tablespoons extra virgin olive oil, divided
  • 3 tablespoons freshly grated Parmesan cheese, divided
  • 1/2 teaspoon sea salt
  • 1/4 to 1/2 teaspoon crushed red pepper (to taste)
  • 2 cups diced fresh ripe tomato
  • 2/3 cup small fresh mozzarella pearls (or 1/4 inch cubes)
  • 2 tablespoons white balsamic vinegar (can substitute with regular balsamic vinegar)
  • 2 cloves garlic, minced
  • 1/4 cup snipped fresh basil


Preheat oven to 425°F. Line 2 baking sheets with foil and lightly oil or spray with olive oil cooking spray. Slice potatoes 1/4-inch thick and discard small, rounded ends. Place in a medium bowl with 2 tablespoons olive oil and toss well to coat. Add cheese, salt and red pepper and toss again to coat as evenly as possible. Place in a single layer on baking sheet and cook for 25 minutes. While potatoes are cooking, stir together remaining oil, tomatoes, mozzarella, balsamic, and garlic in a medium bowl. Top potatoes with equal amounts of tomato mixture and bake for 5 minutes more or until cheese is just starting to melt; sprinkle with basil. Serve warm or at room temperature. Makes 8 servings.

Calories: 170 Fat: 9g Cholesterol: 15mg Sodium: 220mg Vitamin C: 25% Carbohydrates: 15g Fiber: 2g Protein: 6g Potassium: 429mg

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Have you ever heard of a points calculator? 4 points+


You have all the infos...very simple to do!

Sheila McCarthy

I was disappointed no point value was given with recipe.