Bruschetta stuffed potatoes

Name: Bruschetta stuffed potatoes
Total time: 45 min
Yield: 6 servings
Ingredients: 6 large russet potatoes; 6 servings olive oil; 0.5 large red onion; 1 large tomatoes; 1 Tbsp whole garlic clove; 2 Tbsps fresh basil; 56 g fresh mozzarella; 244 ml milk; 2 Tbsps butter; 6 servings salt and pepper

Mediterranean-inspired Bruschetta Stuffed Potatoes recipe that covers 20% of your daily vitamins and minerals, perfect for a gluten-free and lacto-ovo vegetarian diet. Ideal as a side dish and great for any gathering.

Ingredients

russet potatoes

6 large

olive oil

6 servings

red onion

0.5 large

tomatoes

1 large

whole garlic clove

1 Tbsp

fresh basil

2 Tbsps

fresh mozzarella

56 g

milk

244 ml

butter

2 Tbsps

salt and pepper

6 servings

Method

Preheat oven to 350 F. Generously coat skins of potatoes with oil (will make skin crispy).
Bake for 1 to 1 1/2 hours or until tender.
While potatoes are baking in the oven chop & mix together the red onion, tomato, garlic, fresh basil & cheese in a small bowl. Set aside.
When potatoes are done cut small slices off the top of each potato, scoop out the soft flesh and place in a large bowl.
Place empty shells on a baking sheet and turn oven down to 150 F.
Mix and mash in cultured dairy, butter & olive oil.
Pour bruschetta mixture in and stir well. Season to taste with sea salt and pepper.
Spoon the bruschetta potato mixture back into the shells and return them to the oven to keep warm. If potatoes are not reheated to a high temperature, the enzymes in the dairy will be preserved.

Nutrition:

553 kcal

Carbs

71 g

Fat

26 g

Protein

11 g

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