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    You are in: Home / Recipes / Twice Baked Potatoes With Mozzarella, Tomato and Basil Recipe
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    Twice Baked Potatoes With Mozzarella, Tomato and Basil

    Twice Baked Potatoes With Mozzarella, Tomato and Basil. Photo by gailanng

    1/3 Photos of Twice Baked Potatoes With Mozzarella, Tomato and Basil

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    10 mins

    1 hr 5 mins

    Shuzbud's Note:

    I love this flavourful variation on the usual twice baked potatoes. It looks bright and colourful too. The pine nuts provide a lovely nuttiness and texture but they can be left out if they are not to your liking.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350°F or 180°C.
    2. 2
      Bake the potatoes in the oven for about an hour, until the skins are firm and the centre is soft.
    3. 3
      Meanwhile, chop the cherry tomatoes into eighths and set aside. Add the grated mozzarella, chopped basil and pine nuts.
    4. 4
      When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
    5. 5
      Lightly mash with a fork the flesh that has been removed from the skins. Mix in the cream cheese. Season to taste with salt and pepper.
    6. 6
      Add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
    7. 7
      Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
    8. 8
      Serve hot!

    Ratings & Reviews:

    • on August 01, 2009


      In a word: DELICIOUS. Wonderfully creamy, so flavoursome, and we loved the crunch from the pine nuts. I followed Karen Elizabeth's suggestion and added some basil pesto and 'cos I just have to include garlic, I added a heaped teaspoon of minced garlic in step 6. We enjoyed these with Danish Meatballs (Frikadeller) and Mushroom Sauce for Meatballs, which prompted me to think that next time I make these I'm going to try them with mushrooms instead of tomatoes. They'd also be great with spinach. Thank you so much for sharing this fabulous recipe, which I look forward to playing with some more. Made for PRMR.

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    • on July 12, 2009


      There is a great recipe brewing here! The lovely potato meets the farm-fresh tomato, the little sweet basil leaf, and pine nuts! The grated mozzarella over the top really put this in another dimension altogether! Extremely tasty, quick, and all tastes meld together perfectly. I added a bit of fresh chives to the top when it was done baking. Made for *Everyday is a Holiday* July 2009

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    • on June 29, 2009


      Very much enjoyed, and so easy that I wonder why I don't do this more often, note to self, do this more often!!!! Family were very appreciative and the potatoes were delicious! I didn't have cherry tomatoes, so I chopped up a large tomato instead. I did use pine nuts, and they really do contribute positively to this tasty dish! I added a little basil pesto too... Thank you for encouraging me to add something new to our supper menus!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Twice Baked Potatoes With Mozzarella, Tomato and Basil

    Serving Size: 1 (164 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 380.4
    Calories from Fat 203
    Total Fat 22.6 g
    Saturated Fat 12.1 g
    Cholesterol 65.0 mg
    Sodium 356.4 mg
    Total Carbohydrate 31.0 g
    Dietary Fiber 3.0 g
    Sugars 2.7 g
    Protein 14.9 g

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