Y’all. I am always down for potatoes. Jacket potatoes. Roasted potatoes. Mashed potatoes. You name it. These Caprese Twice-Baked Potatoes are new addition to our rotation of potato recipes.
Twice-baked potatoes are like a perfect marriage between mashed and baked potatoes, so they’re already one of my favorites. But oh my goodness. Add in the traditional flavors in Caprese salad of fresh tomatoes, mozzarella cheese, sweet basil and olive oil and mwah…chef’s kiss!
Caprese Twice-Baked Potatoes
These potatoes pop with color and the flavor is unbelievable. You can even use multi-color cherry tomatoes if they are available for extra visual appeal.
Scroll down for a printable recipe card.
Prep time: 10 minutes
Cook time: 1 hour 10 minutes
Serves: 4
Note: Baking time will depend on the size of potatoes. For best result try and choose similar shape and size potatoes so they bake evenly.
Ingredients:
4 large baking potatoes
1 T. olive oil
1 c. marinara sauce
1 8 oz. ball fresh mozzarella, sliced
1 c. cherry tomatoes, cut in half
1/4 c. basil leaves, thinly sliced
Sea salt and black pepper, to taste
Directions:
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.
Caprese Twice-Baked Potatoes
Ingredients
- 4 large baking potatoes
- 1 T. olive oil
- 1 c. marinara sauce
- 1 8 oz. ball fresh mozzarella sliced
- 1 c. cherry tomatoes cut in half
- 1/4 c. 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.
Notes
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
Leave a Reply