Bruschetta Stuffed Potatoes

Bruschetta Stuffed Potatoes is a Mediterranean recipe that serves 6. This side dish has 567 calories, 13g of protein, and 18g of fat per serving. For $2.52 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 15 people found this recipe to be yummy and satisfying. A mixture of baking potatoes, olive oil, sea-salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 65%, this dish is pretty good. Try Bruschetta Stuffed Sweet Potatoes, Bruschetta Stuffed Sweet Potatoes, and BRUSCHETTA STUFFED PORTOBELLOS for similar recipes.

Servings: 6

 

Ingredients:

6 large baking potatoes, washed & dried

Coconut or olive oil

1/2 large red onion, finely chopped

1 large ripe tomato, diced

1 tablespoon garlic, minced (about 5 large garlic cloves)

2 tablespoons fresh basil, chopped

1/2 cup mozzarella cheese, grated or chopped

cup cultured dairy (kefir, piima or other)

2 tablespoons butter

2 tablespoons olive oil

Sea salt & pepper

Equipment:

oven

bowl

baking sheet

Cooking instruction summary:

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.

 

Step by step:


1. Preheat oven to 350 F. Generously coat skins of potatoes with oil (will make skin crispy).

2. Bake for 1 to 1 1/2 hours or until tender.

3. While potatoes are baking in the oven chop & mix together the red onion, tomato, garlic, fresh basil & cheese in a small bowl. Set aside.

4. When potatoes are done cut small slices off the top of each potato, scoop out the soft flesh and place in a large bowl.

5. Place empty shells on a baking sheet and turn oven down to 150 F.

6. Mix and mash in cultured dairy, butter & olive oil.

7. Pour bruschetta mixture in and stir well. Season to taste with sea salt and pepper.

8. 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 Information:

Quickview
566k Calories
12g Protein
18g Total Fat
91g Carbs
18% Health Score
Limit These
Calories
566k
28%

Fat
18g
28%

  Saturated Fat
5g
37%

Carbohydrates
91g
31%

  Sugar
17g
20%

Cholesterol
18mg
6%

Sodium
273mg
12%

Get Enough Of These
Protein
12g
25%

Vitamin B6
1mg
67%

Potassium
1677mg
48%

Manganese
0.74mg
37%

Vitamin C
26mg
32%

Phosphorus
286mg
29%

Vitamin B1
0.4mg
26%

Magnesium
96mg
24%

Vitamin B3
4mg
23%

Fiber
5g
23%

Iron
4mg
22%

Copper
0.43mg
22%

Folate
74µg
19%

Vitamin K
18µg
18%

Calcium
156mg
16%

Vitamin B2
0.26mg
15%

Vitamin B5
1mg
12%

Selenium
8µg
12%

Zinc
1mg
10%

Vitamin A
492IU
10%

Vitamin E
1mg
9%

Vitamin B12
0.25µg
4%

covered percent of daily need
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