Tuesday, February 3, 2015

Garlic Sun-dried Tomato Hasselback Red Potatoes


4 medium size red potatoes
3 garlic cloves, sliced
1 Tbs. olive oil
1-2 tsp. garlic salt
Kraft Sun-dried tomato and basil grated Parmesan cheese

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or tinfoil and spray with non stick cooking spray. Slice the potato every 1/8 inch (do not slice all of the way through!). Place the potatoes on the prepared baking sheet. Drizzle with the olive oil and using your fingers or a pastry brush, make sure the sides are fully covered in olive oil. Place a thin slice of garlic after every two slices made into the potato. Sprinkle the tops with garlic salt. Bake for an hour in the oven (60-65 minutes). Pour some of the Parmesan on top and bake again for 5 minutes.

(Makes 4 medium size red potatoes, 5 WW points per serving.
If you use small red potatoes, and make 8 servings, they are 3 WW points per serving.)

No comments: