Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    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

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    10 mins

    1 hrs 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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2009

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2009

      55

      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)

    Advertisement

    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
    53%
    Total Fat 22.6 g
    34%
    Saturated Fat 12.1 g
    60%
    Cholesterol 65.0 mg
    21%
    Sodium 356.4 mg
    14%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 3.0 g
    12%
    Sugars 2.7 g
    10%
    Protein 14.9 g
    29%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites