Posted by: Cooking Thyme | December 17, 2010

Baked Potato with Mozzarella, Basil and Chilli

Baked potatoes are lovely with a little bit of butter and salt. I love to top them with pieces of mozzarella, some finely chopped fresh red chillies, a squeeze of lemon and  fresh basil leaves, a drizzle of good olive oil and of course salt and pepper

Baked Pot Serves 4

  • 4 baking potatoes
  • olive oil
  • butter
  • 1 fresh red or green chilli
  • few small fresh basil leaves
  • 2 balls buffalo mozzarella
  • 1 lemon
  • salt & black pepper

Preheat the oven to 375ºF. Wash the potatoes under cold running water to get rid of any dirt and prick them all over with a fork.

Drizzle  with a little olive oil and sprinkle over a pinch of salt, then rub it into them. Wrap them all in aluminium foil or wrap each one separately and cook in the hot oven for 1 hour to 1 hour and a half, depending on the size of the potatoes spuds.

Split open your potatoes and add a knob of butter to the centre.

Deseed and finely chop the chillis, pick the basil leaves and tear the mozzarella over each potato

Scatter with chilli and basil leaves, then squeeze over a little lemon juice, you can return them to the oven, until the cheese slightly melts.

Drizzle each one with a little olive oil and sprinkle with a pinch of salt and pepper, and tuck in.

 

 

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