Bruschetta Stuffed Potatoes
By: Marillyn Beard
Published: Wednesday, December 2, 2009 - 3:22pm

Ingredients




6 large baking potatoes, washed & dried
Coconut or olive oil
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
Sea salt & pepper

Preparation

1 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. 2 While potatoes are baking in the oven… chop & mix together the red onion, tomato, garlic, fresh basil & cheese in a small bowl. Set aside. 3 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. 4 Mix and mash in cultured dairy, butter & olive oil. Pour bruschetta mixture in and stir well. Season to taste with sea salt and pepper. 5 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.

About


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!

Comments:
Melissa Peterman

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