Bruschetta Stuffed Potatoes

Bruschetta Stuffed Potatoes

  Ready in : 45 mins

If you want to add more Mediterranean recipes to your recipe box, Bruschetta Stuffed Potatoes might be a recipe you should try. For $1.13 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 554 calories, 12g of protein, and 26g of fat. This recipe serves 6. A few people made this recipe, and 15 would say it hit the spot. Head to the store and pick up garlic, mozzarella cheese, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It works well as a side dish. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is good. If you like this recipe, you might also like recipes such as Bruschetta Stuffed Potatoes, Bruschetta Stuffed Sweet Potatoes, and Bruschetta Stuffed Sweet Potatoes.

Ingredients

baking potatoes

baking potatoes

6 large

olive oil

olive oil

6 servings

onion

onion

0.5 large

tomato

tomato

1 large

garlic

garlic

1 tablespoon

basil

basil

2 tablespoons

mozzarella cheese

mozzarella cheese

0.5 cup

cultured dairy

cultured dairy

1 cup

butter

butter

2 tablespoons

olive oil

olive oil

2 tablespoons

sea salt & pepper

sea salt & pepper

6 servings

Cooking in Steps

  1. 1
    Preheat oven to 350 F. Generously coat skins of potatoes with oil (will make skin crispy).

    potato

    potato

    cooking oil

    cooking oil

    oven
    oven
  2. 2
    Bake for 1 to 1 1/2 hours or until tender.

    oven
    oven
  3. 3
    While potatoes are baking in the oven chop & mix together the red onion, tomato, garlic, fresh basil & cheese in a small bowl. Set aside.

    fresh basil

    fresh basil

    red onion

    red onion

    potato

    potato

    cheese

    cheese

    garlic

    garlic

    tomato

    tomato

    bowl
    bowl
    oven
    oven
  4. 4
    When potatoes are done cut small slices off the top of each potato, scoop out the soft flesh and place in a large bowl.

    potato

    potato

    bowl
    bowl
  5. 5
    Place empty shells on a baking sheet and turn oven down to 150 F.

    pasta shells

    pasta shells

    baking sheet
    baking sheet
    oven
    oven
  6. 6
    Mix and mash in cultured dairy, butter & olive oil.

    olive oil

    olive oil

    butter

    butter

  7. 7
    Pour bruschetta mixture in and stir well. Season to taste with sea salt and pepper.

    salt and pepper

    salt and pepper

  8. 8
    Spoon the bruschetta potato mixture back into the shells and return them to the oven to keep warm. If potatoes are not reheated to a high temperature, the enzymes in the dairy will be preserved.

    potato

    potato

    pasta shells

    pasta shells

    oven
    oven