Bruschetta Stuffed Potatoes
Ingredients
baking potatoes6 large
olive oil6 servings
onion0.5 large
tomato1 large
garlic1 tablespoon
basil2 tablespoons
mozzarella cheese0.5 cup
cultured dairy1 cup
butter2 tablespoons- olive oil2 tablespoons
sea salt & pepper6 servings
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Preheat oven to 350 F.
Generously coat skins of potatoes with oil (will make skin crispy).
Bake for 1 to 1 1/2 hours or until tender.
While potatoes are baking in the oven chop & mix together the red onion, tomato, garlic, fresh basil & cheese in a small bowl.
Set aside.
When potatoes are done cut small slices off the top of each potato, scoop out the soft flesh and place in a large bowl.
Place empty shells on a baking sheet and turn oven down to 150 F.
Mix and mash in cultured dairy, butter & olive oil.
Pour bruschetta mixture in and stir well.
Season to taste with sea salt and pepper.
Spoon the bruschetta potato mixture back into the shells and return them to the oven to keep warm.
If potatoes are not reheated to a high temperature, the enzymes in the dairy will be preserved.
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