Caprese Twice-Baked Potatoes
Roasted russet potatoes mashed and reloaded with marinara, melted fresh mozzarella, and cherry tomatoes, then finished with basil. A vegetarian main or side that borrows its flavors straight from a caprese salad.
Ingredients
- 4 large baking potatoes
- 1 tablespoon olive oil
- 1 cup marinara sauce
- 1 (8 oz.) ball fresh mozzarella sliced
- 1 cup cherry tomatoes cut in halved
- ¼ cup basil leaves thinly sliced
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 400° F. Line a large baking dish with parchment paper.
- Pierce the potatoes with a fork a few times and brush them with olive oil.
- Generously season to taste with salt and pepper and place in oven to roast until fork-tender, 45-60 minutes.
- Remove potatoes from oven and carefully slice them in half.
- Mash the inside of the potatoes with a fork and season with salt and pepper to taste.
- Spoon the marinara sauce on top of the potatoes.
- Top with mozzarella and cherry tomatoes.
- Return baking dish to the oven for another 5-10 minutes, or until the cheese melts.
- Remove from the oven and top with fresh basil.
- Enjoy!
Notes
- Use multi-color cherry tomatoes if they are available for visual appeal.
- Baking time will depend on the size of potatoes. For best results, try to choose similarly shaped and sized potatoes so they bake evenly.
- Roast and mash the potatoes up to a day ahead; add marinara, mozzarella, and tomatoes just before the second bake.
- Nutrition information is an estimate and will vary with the specific ingredients used.
