Olive Bruschetta Potato Skins

  • 1 cup DIVINA olive bruschetta
  • 4 Russet potatoes
  • 3 tbsp Extra virgin olive oil
  • 4 oz Feta cheese, crumbles
  • 1/2 cup Scallions, chopped
  • Salt & freshly ground pepper
  1. Preheat oven to 375° F
  2. Stick potatoes all over with a fork and bake in oven until tender, about 1 hour
  3. When cooled, slice in half and scoop potato from skin leaving a thin wall for support
  4. Brush with olive oil, season with salt and pepper, and bake 5-10 minutes on each side until crispy
  5. Arrange on a platter and fill with feta, chopped olive tapenade and scallions

More Prepared Foods & Deli Recipes