Bruschetta Stuffed Potatoes

Foodista Cookbook Entry

Category: Side Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


6 large baking potatoes, washed & dried
1/2 large red onion, finely chopped
1 large ripe tomato, diced
1 tablespoon garlic, minced (about 5 large garlic cloves)
2 tablespoons fresh basil, chopped
1/2 cup mozzarella cheese, grated or chopped
cup cultured dairy (kefir, piima or other)
2 tablespoons butter
2 tablespoons olive oil


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.



Melissa Peterman's picture

What a delicious idea! Thank you for sharing this recipe- I don't know anyone who wouldn't devour this!


These DELICIOUS & ADDICTING Bruschetta Stuffed Potatoes were only $.55 each!! The cheese & cultured dairy made these stuffed potatoes so filling and nourishing along with the savory bruschetta.

It's Italian with a whole new twist!


6.0 potatoes


Wednesday, December 2, 2009 - 3:22pm


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