Servings: 8
Prep Time: 15 Min.
Cook Time: 27 Min.

+ 4 medium Idaho® potatoes, skin on
+ 1-1/2 quarts water
+ 1/2 tsp. salt
+ 2 tsp. canola oil
+ 1 (16-oz.) can cannellini beans, rinsed and drained
+ 1/3 c. prepared basil pesto
+ 1 medium tomato, diced
+ 8 pitted kalamata olives, finely chopped
+ 1-1/2 oz. (1/3 c.) crumbled reduced fat or regular feta cheese

1. Slightly trim opposite sides of potatoes; cut each potato lengthwise into fourths, creating four flat ovals or "planks."
2. In a large pot, bring water and salt to a boil. Add potatoes and return to a boil then reduce heat, cover, and simmer 5 min. Using a slotted spoon, remove potatoes to a paper towel-lined platter.
3. In a large nonstick skillet, heat 1 tsp. oil over medium heat. Cook half the potatoes 3-5 min. on each side, or until light golden; set aside on serving platter. Repeat with remaining oil and potatoes.
4. In a small bowl, roughly mash beans with a fork. Add pesto and stir until well blended. Spread equal amounts of pesto mixture on top of each potato slice. Sprinkle evenly with remaining ingredients.

* 2 planks per appetizer-sized serving.

* This recipe was created by Kelly Mapes of Ft. Collins, CO and won the Grand Prize in the IPC's 2010 Watching Waistlines and Wallets Recipe Contest.

Calories: 160;   Total Fat: 6g;   Saturated Fat: 1g;   Cholesterol: 5mg;   Total Carbs: 22g;   Fiber: 3g;   Protein: 5g;   Sodium: 310mg;