Bruschetta Stuffed Potatoes

If you want to add more Mediterranean recipes to your recipe box, Bruschetta Stuffed Potatoes might be a recipe you should try. For $1.13 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 554 calories, 12g of protein, and 26g of fat. This recipe serves 6. A few people made this recipe, and 15 would say it hit the spot. Head to the store and pick up garlic, mozzarella cheese, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It works well as a side d

Instructions

1. 1

   Preheat oven to 350 F. Generously coat skins of potatoes with oil (will make skin crispy).

2. 2

   Bake for 1 to 1 1/2 hours or until tender.

3. 3

   While potatoes are baking in the oven chop & mix together the red onion, tomato, garlic, fresh basil & cheese in a small bowl. Set aside.

4. 4

   When potatoes are done cut small slices off the top of each potato, scoop out the soft flesh and place in a large bowl.

5. 5

   Place empty shells on a baking sheet and turn oven down to 150 F.

6. 6

   Mix and mash in cultured dairy, butter & olive oil.

7. 7

   Pour bruschetta mixture in and stir well. Season to taste with sea salt and pepper.

8. 8

   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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