How To Make Bruschetta Stuffed Potatoes | Recipe

Follow Us On Facebook

In this post, you will learn how to make Bruschetta Stuffed Potatoes and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.

If you want to be an expert in the Recipe and Food industry, then you will need to purchase our highly recommended Countertop Blenders at the end of this Recipe article, at a very cheap and affordable price.

<<Click Here>> for full story

Click The Below Image To Lose Weight In 10 Days. Click Here

Below are the ingredients and the instructions on how to make Bruschetta Stuffed Potatoes.

The Ingredients:-

<<Click Here>> for full story

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
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

The 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.