Tomato, caper and mozzarella jackets

By: Mike Robinson From: Good Food Live

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Prep time:
15 mins
Cook time:
20 mins
Serves:
1

Add an Italian flavour to your baked potato with Mike Robinson's colourful and tasty cheesy tomato filling

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Ingredients

  • 1 large baked potato, rubbed with water and salt before baking
  • 3 tbsp Olive oil
  • 1 Onions, chopped
  • 2 clove Garlic
  • 0.5 red chillies, chopped
  • 1 tbsp capers
  • 400g tinned chopped tomatoes
  • 1 pinch black pepper
  • 6 Basil
  • 1 ball Mozzarella
  • 30g Parmesan, grated
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Method

1. Halve the baked potato lengthways. Scoop out and reserve most of the potato from each half.

2. Preheat the oven to 180ºC/gas 4.

3. Heat the olive oil in a frying pan. Add in the onion and garlic and fry gently until softened.

4. Add the chopped chilli, capers and fry, stirring, for 2-3 minutes longer.

5. Add the canned tomatoes and cook briskly for 5 minutes, reducing the mixture. Season with salt and freshly ground pepper and add the basil leaves, ripped up.

6. Take 3 tablespoons of the tomato sauce (reserving the remainder) and mix with the reserved potato flesh.

7. Refill the potato halves with this mixture, then top with mozzarella and Parmesan.

8. Bake for 10 minutes, then serve warm from the oven.

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