Potato And Herb Stuffed Bread Recipes

GARLIC AND HERB STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425°F.
• Prick potatoes and bake about an hour or until tender.
• Let cool until they can be handled.
• Cut 1/3 off the top of the potato, horizontally.
• Scoop put cooked potato leaving 1/4 inch thick shell.
• Mash scooped potatoes with milk, butter, salt and pepper.
• Stir in garlic and herb cheese.
• Spoon mashed potatoes back into the shells.
• Sprinkle with paprika.
• Place on an ungreased cookie sheet.
• Bake at 375°F for about 30 minutes or until hot and lightly browned.

SHORTCUT POTATO HERB FLATBREAD

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Divide the dough into 3 pieces. Stretch the dough thinly, pressing the edges into the counter so it doesn't spring back. Let it rest a few minutes, then transfer each piece to the prepared baking sheet.
• Using a mandoline or slicer, slice the potatoes and shallot 1/16-inch thick. Spread a bit of the sliced shallot over each crust, then top with a single overlapping layer of potatoes.
• Sprinkle with the rosemary, 1/2 teaspoon salt and pepper. Drizzle with the olive oil and bake until the crust is crisp and deep brown, about 20 minutes. Serve warm or at room temperature.