Ingredients
- 4 medium Vivaldi potatoes or Red Jacket potatoes
- 2 tablespoons extra virgin olive oil
- 1 middle bacon rasher, trimmed, finely chopped
- 1/4 cup pizza sauce
- 1 1/2 cups grated mozzarella
- 30g sliced salami, chopped
- 10 black olives, sliced
- 1/2 cup antipasto mix, roughly chopped (see note)
- 2 tablespoons sour cream
- Sliced green onion, to serve
- 2 tablespoons crumbled fetta
Directions
- Step 1
Preheat oven to 220C/200ºC fan-forced. Line a large baking tray with baking paper.
- Step 2
Scrub potatoes clean. Cut into 1.5cm-thick slices. Place on tray. Brush both sides of potato slices with oil. Sprinkle with salt and pepper. Bake for 25 minutes, turning halfway, until just cooked through.
- Step 3
Heat a non-stick frying pan over high heat. Add bacon. Cook, stirring occasionally, until lightly browned. Drain on paper towel.
- Step 4
Top 1/3 of the cooked potato with pizza sauce, 1/2 the mozzarella, the salami and olives. Top 1/2 of the remaining potato with 1/2 of the remaining mozzarella and the bacon. Top remaining potato with remaining mozzarella and the antipasto.
- Step 5
Bake for a further 5 minutes or until the mozzarella is melted and toppings are heated through. Top the bacon potatoes with sour cream and green onion, and the antipasto potatoes with crumbled fetta. Serve hot.
Serving size:
Recipe courtesy of taste.com.au