Caprese Stuffed Baked Potatoes

Caprese Stuffed Baked Potatoes
Caprese Stuffed Baked Potatoes
Barbara Kiebel

Caprese Stuffed Baked 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.

Click here to see Just Stuff It — 10 Stuffed Vegetable Recipes.

3
Servings
110
Calories Per Serving
Deliver Ingredients

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 Ounces fresh mozzarella, chopped
  • 2 Tablespoons 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.

Nutritional Facts

Total Fat
11g
16%
Saturated Fat
9g
38%
Carbohydrate, by difference
2g
2%
Protein
3g
7%
Vitamin A, RAE
246µg
35%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
387µg
100%
Calcium, Ca
165mg
17%
Choline, total
11mg
3%
Fiber, total dietary
1g
4%
Folate, total
63µg
16%
Iron, Fe
3mg
17%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
52mg
7%
Sodium, Na
4mg
0%
Water
86g
3%
Zinc, Zn
1mg
13%

Caprese Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Caprese Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.