Bruschetta Stuffed Potatoes

Bruschetta Stuffed Potatoes

Bruschetta Stuffed Potatoes

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   17 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • side dish
Comments
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
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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