TUSCAN-STYLE TWICE-BAKED POTATOES

By carvalhohm

Ingredients

• 4 large russet potatoes
• 1 8-ounce package cream cheese, softened
• 1/2 cup sun-dried tomatoes packed in oil, drained
• 1/4 cup Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup sour cream
• 3 tablespoons finely chopped fresh basil
• 1/2 cup Italian-seasoned fine dry bread crumbs
• 1/2 cup chopped black olives, optional

Details

Adapted from betterrecipes.com

Preparation

Step 1

Preheat oven to 350 degrees.

Cut slit in each potato, then place in oven and bake for 1 to 1 1/4 hours or until tender to touch.

Remove potatoes from oven and let rest until just cool enough to handle.

Combine cream cheese, tomatoes, Parmesan cheese, red pepper flakes and sour cream in bowl of food processor, then process until smooth. Slice each potato in half lengthwise, then carefully scoop out filling and transfer to large bowl, reserving skins. Add cream cheese mixture to bowl.

Using potato masher, combine potato-cream cheese mixture, mashing until smooth. Spoon potato mixture back into skins. Stir together basil and bread crumbs, then sprinkle over each potato.

Arrange potatoes on baking sheet and return to oven to bake for an additional 15 minutes. Garnish each potato with olives and serve immediately.

Number of Servings: 8

Notes: Potatoes can be prepared ahead without the bread crumb topping. Before serving, top with the basil bread crumbs and bake for 15-20 minutes, or until heated through. Garnish with the olives and serve.