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,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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