Twice Baked Potatoes With Mozzarella, Tomato And Basil – a delicious recipe with baking potatoes, tomatoes, mozzarella cheese, fresh basil, nuts, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350u00b0F or 180u00b0C.
2
Bake the potatoes in the oven for about an hour, until the skins are firm and the centre is soft.
3
Meanwhile, chop the cherry tomatoes into eighths and set aside. Add the grated mozzarella, chopped basil and pine nuts.
4
When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
5
Lightly mash with a fork the flesh that has been removed from the skins. Mix in the cream cheese. Season to taste with salt and pepper.
6
Add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
7
Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
8
Serve hot!
386
kcal
Calories
23
g
Fat
29
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 baking potatoes, 8 cherry tomatoes, 1 1/2 cups grated mozzarella cheese, 2 tablespoons chopped fresh basil leaves, and more.
Yes, Twice Baked Potatoes With Mozzarella, Tomato And Basil falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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