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Categories:Viewed: 34 - Published at: 5 years ago
Ingredients
- 2 large baking potatoes
- 2 teaspoons olive oil
- 2 tomatoes, chopped and seeded
- 14 teaspoon dried basil, crushed
- 18 teaspoon garlic powder
- 2 teaspoons parmesan cheese, grated
Method
- One day or several hours ahead, prick potatoes with a fork.
- Bake in a 425 F oven for 40 to 50 minutes or till tender; cool, wrap and store in refrigerator.
- At serving time, cut baking potatoes into quarters.
- Scoop out the insides (reserve for another use), leaving 1/2-inch thick shells.
- Lightly brush both sides of potato skins with olive oil.
- Place, cut side up, on a large baking sheet.
- Bake at 425 F for about 15 minutes or until they are crisp.
- Meanwhile, in a small bowl combine the chopped tomatoes, basil, and garlic powder; spoon some of the tomato mixture into each potato quarter.
- Sprinkle with Parmesan cheese, and bake for 2 to 3 minutes longer until heated through.
