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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.

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
Servings3
Calories Per Serving818
Total Fat31g48%
Sugar7gN/A
Saturated14g69%
Cholesterol75mg25%
Protein34g67%
Carbs105g35%
Vitamin A243µg27%
Vitamin B122µg36%
Vitamin B62mg89%
Vitamin C121mg100%
Vitamin D0.4µg0.1%
Vitamin E2mg10%
Vitamin K112µg100%
Calcium597mg60%
Fiber14g56%
Folate (food)118µgN/A
Folate equivalent (total)118µg30%
Iron6mg33%
Magnesium171mg43%
Monounsaturated13gN/A
Niacin (B3)7mg33%
Phosphorus684mg98%
Polyunsaturated2gN/A
Potassium2655mg76%
Riboflavin (B2)0.5mg28.1%
Sodium1714mg71%
Thiamin (B1)0.5mg33.9%
Zinc5mg31%