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Caprese Stuffed Baked Potatoes


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.


  • 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


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.