Caprese Stuffed Baked Potato Skins

• Vegetarian
• Gluten free

• Produce

  • 1/4 1 c cherry tomatoes
  • 1/4 cup Basil, fresh
  • 10 Potatoes, small new

• Condiments

  • 1 Balsamic vinegar

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 1/4 cup Greek yogurt
  • 1 1/4 cup Mozzarella

Found on glutenfreewithlb.com

Description

Directions

• Preheat oven to 375 degrees.
• Pierce potatoes 4-5 times with a fork. Coat potatoes with olive oil and wrap individually with aluminum foil.
• Place potatoes on a baking sheet and bake for 40-45 minutes or until potatoes are soft to the touch.
• Open aluminum foil and let potatoes sit at room temperature for 10 minutes before proceeding.
• Cut each new potato in half. Using a melon ball scoop or slightly sharp spoon, scoop out the inside flesh, leaving about ½ - inch of skin and flesh surrounding the center.*
• Place scooped flesh in a large bowl. Once all potatoes have been prepared, mash the flesh until there are no large clumps of potato. Add yogurt, butter, salt and pepper. Mix to combine.
• Add cherry tomatoes, basil, and ¾ c. mozzarella. Stir until just combined.
• Fill each potato skin with equal amounts of the caprese filling. Top each potato skin with a sprinkle of mozzarella.
• Return potato skins to the oven and bake for another 15 minutes. Turn heat to High broil and broil for 2-3 minutes.
• Serve caprese potato skins with aged balsamic vinegar and additional basil, if desired, and enjoy!