Add a touch of the Mediterranean to your spud with this fresh take on the baked potato. Perfect for a lunchtime treat, this recipe pairs tomatoes, basil and mozzarella with the simple goodness of a roasted Rooster potato.
- Preheat oven to 400°F.
- Sprinkle coarse sea salt onto a baking tray, place the potatoes on top and put into the oven.
- Bake until tender.
- While baking, mix the mozzarella, basil and tomatoes together with salt and pepper.
- Remove the potatoes from the oven, cut an “X” in the top of each potato and squeeze the potato to open it up.
- Place a spoonful of the tomato and mozzarella mix into each potato and serve while still hot.