Ever heard of ‘Rooster’ potatoes? Many of you probably have not. Albert Bartlett premiered the Rooster potato in the United States last summer at the Taste of Colorado. The potato was well received and more than 60,000 potato wedges (5 tons of potatoes) were handed out to event goers during the four-day festival in Denver. I found a bag the other day and had to try them at home.
Adding ingredients that are often associated with a summer salad might sound strange, but this Caprese Stuffed Baked Potato was simply fabulous. I called my daughter Emily so she could stop by on the way home from work and take some home with her. She used them for a dinner she had scheduled with her friend Cindy and they were good enough I got a phone call later that evening with both girls offering an enthusiastic thumbs up!
The Rooster potato is slightly smaller than a Russet potato and is wrapped in a pink, thick skin and is drier than other strains. You can bake it, boil it, mash it, roast it or fry it. Though starting pink, after baking the skin turns a golden brown but the important part is the end result. A yellowish and fluffy flesh made this the perfect potato to fill with these ingredients. Supple and easy to open, it yielded to pressure without falling apart, a great quality that is seldom heralded when talking potato!
These potatoes have been in Colorado at select Walmart stores since last October. Have you seen them where you live? They’re definitely worth trying and there is nothing sponsored about that; just my two cents on something I loved and was excited to find at the grocery store; didn’t you hear my Whoo Hoo??
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. I found these at the local market in the Olive Bar; talk about easy and delish. Luckily fresh basil is available year round now and I used the mozzarella that comes packaged as a 16 oz log; certainly substitute shredded if you must; but the fresher version is so good…it’s what I would recommend.
Easy, breezy Caprese!
Caprese Stuffed Baked Potatoes
- Sea Salt
- 8 small to medium potatoes washed and dried
- 1 large bunch of Basil leaves
- 4-5 oz of Sun-Dried or Roasted Tomatoes in Oil chopped
- 10 oz Fresh Mozzarella chopped
- 2 Tbsp olive oil
- Heat oven to 400 degrees.
- Pour enough sea salt onto cooking tray to be able to hold the potatoes, place the potatoes on the salt and bake until done; approximately 20-25 minutes.
- Mix together the Basil, Tomatoes and chopped Mozzarella. Drizzle with half the olive oil, mix thoroughly and season with salt and pepper.
- When the potatoes are done, remove them from the oven and cut an X into the top of each one; squeeze the potato to open it 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 and serve hot.