and cheddar, sour cream, chives, and roasted tomatoes
Prep & Cook Time:35-45 min.
Cook Within:7 days
Spice Level:Not Spicy
A note about serious food allergies
Who says you can't have it all? All your favorite flavors from a loaded baked potato--cheddar, sour cream, fresh chives--come together on a crispy naan flatbread. Rounded out with creamy ricotta, Parmesan, and grape tomatoes, this is just the sort of "fusion cuisine" we can heartily endorse.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
Bake the Potatoes
Slice potatoes into thin 1/8" rounds. Place potato rounds and grape tomatoes on baking sheet and toss with ½ tsp. salt and 1 ½ Tbsp. olive oil. Use your hands to coat vegetables completely with oil. Arrange vegetables in a single layer and roast 12 minutes. Flip potatoes and roast 12-15 more minutes, or until potatoes are browned and tomatoes are very soft. Some potatoes may brown before others, so watch closely and remove individual potatoes early if needed.
Begin to Make Flatbreads
Spread ricotta on naan flatbreads.
Add Cooked Potatoes
Arrange potato slices (be careful - they'll be hot!) over ricotta and top with half the Parmesan cheese (reserve remaining for garnish). Top with shredded cheddar cheese.
Bake the Flatbreads
Replace foil on baking sheet and lightly coat foil with cooking spray. Place flatbreads on baking sheet and bake 10-13 minutes, or until cheese starts to bubble.
Plate the Dish
Mince chives. Arrange tomatoes on flatbread and garnish with dollops of sour cream, chives, remaining Parmesan, a pinch of salt, and freshly cracked pepper.
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