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:
covered percent of daily need
