Name: Bruschetta Stuffed Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 6 large baking potatoes; 6 servings olive oil; 0.5 large onion; 1 large tomato; 1 tablespoon garlic; 2 tablespoons basil; 0.5 cup mozzarella cheese; 1 cup cultured dairy; 2 tablespoons butter; 2 tablespoons olive oil; 6 servings sea salt & pepper

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Bruschetta Stuffed Potatoes Recipe — Recipes Zone

Method

8 steps · 45 min

01
Prep and Preheat
Preheat your oven to 350°F. Generously coat the skins of the potatoes with olive oil; this helps them crisp up in the oven.
02
Bake the Potatoes
Bake the potatoes for 1 to 1½ hours, or until they're completely tender when pierced with a fork.
03
Prepare Bruschetta Filling
While the potatoes bake, chop the red onion, tomato, garlic, and fresh basil. Mix them together in a small bowl with the mozzarella cheese. Set this aside until you're ready to stuff the potatoes.
04
Scoop Potato Flesh
Once the potatoes are done, carefully cut a small slice off the top of each one. Scoop out the soft, cooked flesh into a large bowl, leaving the skins intact.
05
Warm Potato Shells
Arrange the empty potato shells on a baking sheet. Turn the oven down to 150°F to keep them warm while you prepare the filling.
06
Mash Potato Flesh
To the scooped potato flesh, add the cultured dairy, butter, and olive oil. Mash everything together until smooth and creamy.
07
Combine Fillings
Fold the bruschetta mixture into the mashed potatoes. Stir everything well to combine, then season to taste with sea salt and pepper.
08
Stuff and Serve
Spoon the potato and bruschetta mixture back into the warm potato shells, mounding it slightly.
Return the stuffed potatoes to the 150°F oven just to keep them warm until serving. If you're not reheating them to a higher temperature, the enzymes in the cultured dairy will remain active, which can affect texture slightly.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	554kcal	28%
Fat	26g	37%
Carbohydrate	71g	27%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Gluten	Free from
Crustaceans

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About this recipe

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Method

Prep and Preheat

Bake the Potatoes

Prepare Bruschetta Filling

Scoop Potato Flesh

Warm Potato Shells

Mash Potato Flesh

Combine Fillings

Stuff and Serve

Nutrition

Allergens

Reviews

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