Caprese Baked Stuffed Potatoes

Name: Caprese Baked Stuffed Potatoes
Ingredients: 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 ounce fresh mozzarella, chopped; 2 tablespoon olive oil

Creative Culinary|March 3, 2013 1:22 pm EST

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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.

Servings

3

Ingredients

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 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 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.