Burst tomatoes and melted mozzarella over a spud

Fairlady
4 servings
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Starch

By Food24 November 03 2009
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Ingredients (6)

0.00 potatoes — large
0.00 olive oil — 15ml
0.00 cherry tomatoes
0.00 fresh Italian parsley
0.00 mozzarella cheese — torn
0.00 sea salt and freshly ground black pepper
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Method:

Preheat oven to 200 &degC.
Prick potatoes all over and place dry potatoes in the hot oven.
They should take about an hour to cook.
When cooked, cut a cross in the centre and push the potato so the steam escapes – do this quickly to ensure the flesh stays fluffy.
Heat olive oil, add tomatoes and chopped parsley and cook for a few minutes until the tomatoes burst and their juices run.
Add cheese and toss through.
Season and spoon the tomato mixture over the steaming potatoes.



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