Caprese Stuffed Baked Potatoes

Name: Caprese Stuffed Baked Potatoes
Ingredients: sea salt and pepper, to taste; 8 small to medium-sized potatoes; 1 large bunch basil; 4 -5 ounces sun-dried or roasted tomatoes in oil, chopped; 10 ounce fresh mozzarella, chopped; 2 tablespoon olive oil

Creative Culinary|Feb. 21, 2013 4:27 pm EST

4.5 (4 ratings)

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This was one of those dishes that was almost too good to believe considering the simplicity of preparation. It brought a reminder of a summer favorite to colder months with the use of roasted or sun-dried tomatoes. Click here to see Just Stuff It — 10 Stuffed Vegetable Recipes.

Servings

3

Ingredients

sea salt and pepper, to taste
8 small to medium-sized potatoes
1 large bunch basil
4 -5 ounces sun-dried or roasted tomatoes in oil, chopped
10 ounce fresh mozzarella, chopped
2 tablespoon olive oil

Directions

Preheat the oven to 400 degrees.
Pour enough sea salt onto a baking sheet to be able to hold the potatoes, place the potatoes on the salt, and bake until done, about 20-25 minutes.
Mix together the basil, tomatoes, and chopped mozzarella in a bowl. Drizzle with 1 tablespoon of the olive oil, mix thoroughly, and season with salt and pepper, to taste.
When the potatoes are done, remove them from the oven and cut an X into the top of each one. Squeeze the potatoes to open them up.
Place a heaping tablespoon of the mozzarella, basil, and tomato mixture into each potato, drizzle each with a bit of the remaining olive oil, season with salt and pepper, to taste, and serve hot.