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Caprese Baked Stuffed Potatoes


Caprese Baked Stuffed Potatoes

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.


  • Sea salt and freshly ground black pepper, to taste, plus more for the baking sheet
  • 8 small to medium-sized potatoes
  • 1 large bunch basil, stemmed
  • 4 -5 ounces sun-dried or roasted tomatoes in oil, drained and chopped
  • 10 Ounces fresh mozzarella, chopped
  • 2 Tablespoons olive oil


Preheat the oven to 400 degrees.

Pour enough sea salt onto a baking sheet to be able to hold the potatoes in place. Place the potatoes on the salt and bake until a fork pierces the center easily, about 20-25 minutes.

In a medium-sized bowl, mix together the basil, tomatoes, and mozzarella. Drizzle with 1 tablespoon of the olive oil, mix thoroughly, and season with salt and pepper, to taste.

When the potatoes are done, remove from the oven and cut an X into the top of each one. Squeeze the potato to open it 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.