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Ingredients
| russet potatoes: 4 whole potatoes |
| cherry tomatoes: 8 |
| mozzarella cheese, whole milk (shredded): 1 1/2 cups (grated) |
| fresh basil (chopped): 2 Tbl |
| dried pine nuts: 2 Tbl |
| cream cheese: 1/2 cup |
| salt (to taste) |
| black pepper (to taste) |
Twice Baked Potatoes With Mozzarella, Tomato and Basil
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
65 min -
Servings
5 serving(s)
Tags
- Preheat the oven to 350°F or 180°C.
- Bake the potatoes in the oven for about an hour, until the skins are firm and the centre is soft.
- Meanwhile, chop the cherry tomatoes into eighths and set aside. Add the grated mozzarella, chopped basil and pine nuts.
- When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
- Lightly mash with a fork the flesh that has been removed from the skins. Mix in the cream cheese. Season to taste with salt and pepper.
- Add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
- Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
- Serve hot!