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Burst tomatoes and melted mozzarella over a spud

Recipe from: 7/24/2002 12:00:00 AM
Ingredients 6
Servings 4


  • 4 large baking potatoes
  • 15 ml olive oil
  • 500 ml ripe cherry tomatoes
  • 60 ml Italian parsley
  • 200 g mozzarella (in brine) torn into pieces
  • salt and freshly ground black pepper


Preheat oven to 200 °C.
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.

Read more on: starch  |  bake

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