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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You have all the right ingredients, just too much wet especially, the oil! Just brush on and sprinkle the cheese and salt. The potatoes need to be turned once, brush and sprinkle again. The tomatoes need to hang out in a strainer while the potatoes bake, do not press them. I would use a balsamic glaze, you can buy this or just pour some in a pan and let reduce, cool before use. Use parchment not foil, do not oil. Do not throw away the butt of the potatoes! Use them for breakfast the next day, or a little mixed veggie saute or in a little pot of soup! If I do not use the butts right away I collect them all week, all veggies, just make sure to keep the reasonably dry! I always use all my butt pieces, especially with the price of produce. I did make these with all your ingredients and they were delicious! Thanx for taking the time to read this!raf


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.