Bruschetta Stuffed Potatoes

Ingredients

• 6 large baking potatoes dried washed
• 6 servings olive oil 
• 0.5 large onion red finely chopped
• 1 large tomatoes diced ripe
• 1 tablespoon garlic clove minced ( 5 large garlic cloves)
• 2 tablespoons basil fresh chopped
• 2 tablespoons basil fresh chopped
• 0.5 cup mozzarella cheese grated chopped
• 1 cup milk (kefir, piima or other)
• 2 tablespoons butter 
• 2 tablespoons olive oil 
• 6 servings salt and pepper 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 350 F. Generously coat skins of potatoes with oil (will make skin crispy).
2. Bake for 1 to 1 1/2 hours or until tender.
3. While potatoes are baking in the oven chop & mix together the red onion, tomato, garlic, fresh basil & cheese in a small bowl. Set aside.
4. When potatoes are done cut small slices off the top of each potato, scoop out the soft flesh and place in a large bowl.
5. Place empty shells on a baking sheet and turn oven down to 150 F.
6. Mix and mash in cultured dairy, butter & olive oil.
7. Pour bruschetta mixture in and stir well. Season to taste with sea salt and pepper.
8. 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.