Caprese Stuffed Baked Potatoes
For a special side, try these Caprese Stuffed Baked Potatoes with sun-dried Tomatoes, mozzarella and fresh basil. Make a salad out of your potato!
Servings 8 servings
Calories 337kcal
Ingredients
- Sea Salt
- 8 medium potatoes washed and dried
- 1 bunch basil leaves
- 4 ounces Sun-Dried or Roasted Tomatoes in Oil chopped
- 10 ounces Mozzarella fresh, chopped
- 2 tablespoons olive oil
Instructions
- 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.
Nutrition
Serving: 1Serving | Calories: 337kcal | Carbohydrates: 47g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 276mg | Potassium: 1427mg | Fiber: 6g | Sugar: 8g | Vitamin A: 395IU | Vitamin C: 48mg | Calcium: 289mg | Iron: 3mg