Scalloped Potato Bake with Pepperoni Pizza Crisps
Transform your potato game with this mouth-watering baked potato recipe, featuring the unmistakable crunch of Sonoma Creamery Pizza Crisps. Perfect for serving 2 to 4 people, this dish takes the humble baby potato and elevates it with a blend of sea salt, black pepper, garlic, and dried parsley, creating a flavor base that's both rich and aromatic.
The magic happens when you blend cottage cheese with seasonings and unsweetened almond milk, creating a creamy sauce that's poured over the sliced potatoes before they're baked to perfection. The finishing touch comes from a layer of crushed Sonoma Creamery Pizza Crisps, turkey pepperoni, and fresh tomato slices, added just before a final bake. This combination not only introduces a delightful texture contrast but also infuses the dish with a pizza-inspired taste that's sure to transport your taste buds. Easy to prepare and bursting with flavor, these baked potatoes are a testament to creative cooking that's both satisfying and delicious.
Ingredients (serves 2-4)
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4 cups of sliced baby potatoes
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1/2 tsp of sea salt
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1/8 tsp of black pepper
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1 tsp of garlic
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1/2 tbsp of dried parsley
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1 cup of cottage cheese
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1/2 cup of unsweetened almond milk
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6 slices of turkey pepperoni
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1/4 cup of crushed @sonomacreamery Pizza Crisps
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2 slices of tomato
Instructions
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Preheat the oven at 350F.
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Blend the cottage cheese with seasonings and almond milk.
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Place the potatoes in a baking dish and pour over the mix.
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Bake for 45 minutes.
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Take out of the oven, top with a little bit more of cottage cheese sauce, the tomato slices, pizza crisps and pepperoni.
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Bake again for 5 minutes.
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Take out of the oven and serve. Enjoy!