Twice Baked Potatoes with Mozzarella Tomato and Basil
Transform your dinner table with these irresistible Twice Baked Potatoes with Mozzarella, Tomato, and Basil—a deliciously elevated twist on a comfort food classic! Featuring creamy, buttery mashed potato filling infused with fresh cherry tomatoes, fragrant basil, and melted mozzarella, these twice-baked delights are the perfect combination of crispy potato skins and a gooey, cheesy center. Topped with a golden layer of mozzarella and Parmesan cheese, these potatoes bake to perfection for a bubbly, flavor-packed finish. Whether served as a hearty side dish or a standout vegetarian main, this recipe is easy to make, bursting with Italian-inspired flavors, and ideal for weeknight meals or dinner parties alike. Ready in just over an hour, they’re sure to impress at your next gathering!
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Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 0.25 cups Milk
- 1 cups (shredded) Mozzarella cheese
- 0.5 cups (halved) Cherry tomatoes
- 0.25 cups (chopped) Fresh basil leaves
- 0.25 cups (grated) Parmesan cheese
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easier cleanup.
Step 2
Wash the potatoes thoroughly and dry them with a clean kitchen towel. Rub each potato with olive oil and sprinkle with a pinch of salt.
Step 3
Place the potatoes directly on the prepared baking sheet and bake for 50-60 minutes or until they are tender when pierced with a fork.
Step 4
Remove the potatoes from the oven and let them cool for about 10 minutes, or until they are safe to handle.
Step 5
Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4 inch of potato attached to the skin to maintain the shell's structure.
Step 6
Place the scooped-out potato flesh in a large bowl. Add unsalted butter, milk, 1/2 cup of shredded mozzarella, salt, and black pepper. Mash everything together until smooth and creamy.
Step 7
Gently fold in the halved cherry tomatoes and chopped basil leaves into the mashed potato mixture.
Step 8
Spoon the potato filling evenly back into the potato shells, mounding it slightly on top.
Step 9
Place the filled potato halves back onto the baking sheet. Sprinkle the tops with the remaining mozzarella and grated parmesan cheese.
Step 10
Return the potatoes to the oven and bake them at 400°F (200°C) for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 11
Remove the potatoes from the oven and let them cool slightly before garnishing with extra fresh basil leaves, if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1540.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2103.7 |
| Total Fat 83.7g | 0% |
| Saturated Fat 36.8g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 163.2mg | 0% |
| Sodium 3510.4mg | 0% |
| Total Carbohydrate 276.2g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 20.9g | |
| Protein 72.6g | 0% |
| Vitamin D 44.9IU | 0% |
| Calcium 1289.6mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 7160.9mg | 0% |
Source of Calories