METHODPreheat the oven to 200°C/400°F/Gas mark 6.
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, for the perfect lunchtime treat.
Serves: 4
Preparation: 20 mins
Cooking: 40 mins
8 medium sized Albert Bartlett Original Rooster Potatoes (washed and dried)
1 large bunch of basil (roughly chopped)
150g sun-dried tomatoes (cut into small pieces)
300g mozzarella (cut into small pieces)
2 tbsp olive oil