Stuffed Baked Potato With Cherry Tomatoes & Basil
[1] Delicious: a baked potato filled with a tomato-basil balsamic relish (photo courtesy Idaho Potato Commission).

Russet Burbank Potatoes
[2] Russet Burbank variety of russet potatoes (photo courtesy Idaho Potato Commission).

Artichoke Baked Potato
[3] An artichoke-stuffed baked potato. Here’s the recipe from Bonefish Grill.

 

This recipe, from the Idaho Potato Commission, was titled “Spring Baked Potato.”

But given that the ingredients are available year-round, consider it a baked potato that puts bright colors on your plate any time of year.

Cherry tomatoes and basil ribbons (chiffonade) are tossed in a simple-but-flavorful balsamic dressing, then spooned over the hot baked Idaho russet potatoes and drizzled with a balsamic glaze.
 
 
RECIPE: BAKED POTATO WITH
BALSAMIC TOMATO RELISH (FILLING)

Ingredients For 2 Servings

  • 2 baked Idaho russet potatoes
  • 4 ounces cherry or grape tomatoes, sliced (about 1 cup sliced)
  • 1 clove garlic, very finely minced or use a garlic press
  • 6-8 basil leaves, stacked, rolled and cut into ribbons
  • 1 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Garnish: 2 teaspoons balsamic glaze
  •  
    Preparation

    Bake the potatoes while you make the relish.

    1. PLACE the sliced tomatoes, garlic, basil ribbons, olive oil, balsamic vinegar, salt and pepper into a medium bowl and mix to combine.

    2. CUT a slit into the warm baked potatoes and fluff up the flesh with a fork.

    3. DIVIDE the tomato relish between the two potatoes. Garnish with a drizzle of balsamic glaze. Serve immediately.

    Here’s a recipe to make baked potatoes in an Instant Pot in one-third the time.

    We prefer Russet Burbank potatoes, oven-roasted at a slightly higher temperature to make the skin crispy.
     
     
    BUY RUSSET BURBANK POTATOES FOR CRISPY SKIN

    In agriculture, there are numerous varieties or breeds of everything, from avocados to zucchini (and cattle, goats, etc.).

    Each variety contributes slightly different features (e.g., grows better in a certain soil).

    Many stores stock the Russet Norkotah potato variety, which is slightly moister than other varieties. But the moist flesh is a trade off: the skin doesn’t get crispy when baked.

    Instead, you need the Russet Burbank. It’s a tiny bit drier, but if you add butter, sour cream or other moist topping (like the balsamic tomatoes in the recipe above), you won’t notice the difference.

     
    How do you know if your spud is a Russet Burbank?

    If you buy potatoes by the bag, then by law, Idaho potatoes have to have the variety noted on the package. Somewhere non the closure, tag or label the variety will be indicated.
     
     
    MORE BAKED POTATO RECIPES

  • Artichoke Baked Potato
  • Bacon Cheeseburger Baked Potatoes
  • Baked Potato Hot Dog Bun
  • Baked Potato Party Bar
  • Chicken Pot Pie Baked Potatoes
  • “Easter Egg” Baked Potatoes
  • “Leftovers” Baked Potatoes
  • St. Patrick’s Day Baked Potatoes
  • Shepherd’s Pie Baked Potatoes
  • Stuffed Baked Potatoes With Beets & Feta
  • The Perfect Baked Potato & Exciting Toppings
  •  
     
    THE DIFFERENT TYPES OF POTATOES

    THE HISTORY OF POTATOES

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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