Potato Skin Antipasto

Ingredients

• Small gold or red potatoes
• Extra virgin olive oil
• Thinly sliced salami
• Grated cheese (I used pepper jack)
• Olive tapenade
• Sour cream

Instructions

1. Heat oven to 375.
2. Cut the salami slices into strips and place on parchment on a baking pan, strips can be overlapping. Bake until crisp. It may not take more than 5 min. When you remove them from the oven, blot some of the grease with a paper towel.
3. Slice potatoes in half, toss with oil, and place cut side down on a greased baking sheet.
4. Bake until potatoes are done. Remove and let cool slightly. Scoop out center.
5. Place potatoes cut side up on the baking sheet. Brush the inside (where you scooped out) with oil. Bake again until the inside is a little crusty.
6. Remove from oven and sprinkle with a little cheese. Place them back in the oven for just a minute to let cheese melt, and then remove them.
7. Smear each one with tapenade, then a small dollop of sour cream, then sprinkle with the baked salami strips.
8. Enjoy!