45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 6 persons
Weight Per Serving: 485g
Price Per Serving: 1.13$
554kcal
Nutrition
Calories: 554kcal
Protein: 8.33%
Fat: 41.51%
Carbs: 50.16%
Ingredients
- 6 largebaking potatoesdried washed
- 6 servingsolive oil
- 0.5 largeonionred finely chopped
- 1 largetomatoesdiced ripe
- 1 tablespoongarlic cloveminced ( 5 large garlic cloves)
- 2 tablespoonsbasilfresh chopped
- 2 tablespoonsbasilfresh chopped
- 0.5 cupmozzarella cheesegrated chopped
- 1 cupmilk(kefir, piima or other)
- 2 tablespoonsbutter
- 2 tablespoonsolive oil
- 6 servingssalt and pepper
Equipment
Directions
- 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.
Nutrition Facts
Properties
Nutrition Score
20.921739130435%
Flavonoids
Taste
Nutrients percent of daily need