Bruschetta Stuffed Potatoes

8 steps · 45 min total

1. 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.
2. 02

   Bake the Potatoes

   Bake the potatoes for 1 to 1½ hours, or until they're completely tender when pierced with a fork.
3. 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.
4. 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.
5. 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.
6. 06

   Mash Potato Flesh

   To the scooped potato flesh, add the cultured dairy, butter, and olive oil. Mash everything together until smooth and creamy.
7. 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.
8. 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.