Parmigiano Reggiano Thick Potato Skins
Serving Size / Yield
- 1 1/2 cups zucchini, chopped (or cut into thin slices)
- 1 cup onion, diced
- 6 medium russet potatoes cut into thick slices
- 1/4 cup olive oil
- 1 1/2 cup mushrooms, sliced
- 1 1/2 cups grated or shredded Parmigiano Reggiano
- 2 tablespoons garlic powder
- Salt & pepper to taste
Preheat your oven to 450 degrees.
Mix 2 tablespoons olive oil and spices together in a big bowl and then toss the potato slices in the mixture.
Put all the slices on a large baking sheet or two. Make sure they’re not on top of each other.
Bake for 15 minutes or until the potatoes are lightly browned on top.
While they’re cooking, add the rest of the olive oil to a skillet on the stove top. Cook all of the remaining vegetables until the mushrooms and onions are soft.
Remove the potato slices, flip them, top with the grated cheese and pop them back into the oven for another 5 minutes until the cheese is firmly baked on.
Remove the slices from the onion and put them on a serving dish or bowl.
Top the cooked veggies and more cheese!