Three ingredient upscale potato skins

A potato is inexpensive, tastes great and is packed full of goodness.  A large baking potato has less than 300 calories.  It also has 7 grams of fiber, 7 grams of protein and only 4 grams of sugar.  And did you know a potato provides 48% of your suggested daily Vitamin C, 46% B6, 17% iron and 21% folic acid? If you are interested, it is a 29 glycemic load.

Personally, I love potatoes, and this recipe is my favorite potato appetizer recipe. It is an upscale version of a potato skin. If you want to bump up the flavor, sprinkle with a bit of dill weed.

The ingredients for four appetizer portions are:

2 large baking potatoes
2/3 cup chopped walnuts
1/2 cup gorgonzola cheese

1.  Wash potatoes, slice a little less than 1/4" thickness.
2.  Spray 2 baking sheets with non-stick spray or cover with silpat.
3.  Brush both sides of potato with olive oil and place close together on baking sheets.
4.  Sprinkle each with sea salt and bake 12-13 minutes at 425 degrees.
5.  While potatoes are baking, combine walnuts and cheese in a small bowl.
6.  Remove from oven and flip each slice.
7.  Bake for 10 more minutes.
8.  Remove from oven and sprinkle each slice with walnut and cheese mixture
9.  Return to oven for 3-4 minutes until cheese has melted.

For another great version, substitute shredded cheddar cheese and crumbled bacon, then top with sour cream after the cheese is melted.  Either way, you and your guests will love this appetizer.

Black Olive Quiche

The credit for this recipe goes to Lindsay Olives. Back in the late 1970s the recipe appeared in an issue of Bon Appetit as an advertisement.  I was hosting a luncheon and made the quiche for a group of my sorority sisters.  It required a trip to the department store to buy a quiche pan and since that time I've made plenty quiche recipes in that pan.  The picture is the original advertisement, and is still a winner more than 30 years later. Easy to prepare; this is another great brunch idea. I almost forgot--the original recipe was called "Quiche and Tell" because 'you'll want to tell the world about this meal to remember.'

Ingredients:
1 1/2 cups whipping cream
1/2 cup buttermilk
4 eggs, lightly beaten
1/4 teaspoon salt
dash pepper
1/4 pound bacon, cooked & crumbled
1/4 pound Swiss cheese, shredded (about 2 cups)
2 tablespoons sliced green onions (unless you are me and hate onions)
1 can (6 ounces) Lindsay large pitted, ripe olives, drained
1 pastry-lined 9-inch pie plate or quiche dish (unbaked)

Heat Cream and buttermilk, whisk in eggs and seasonings.  Stir in cheese, bacon, onions and Lindsay olives. Pour into pastry shell. Bake in 375 degree oven 30 to 35 minutes, until custard is set and golden. Garnish with chopped parsley, if desired. Makes 6 servings.

"Quiche and Tell" from Lindsay California Pitted Ripe Olives