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 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.