Name: Mozzarella, Basil and Sun-Blush Tomatoes
Yield: Serves 4
Ingredients: 4 large, floury potatoes; 2 tablespoons olive oil; 8 garlic cloves; 4 good handfuls of basil leaves, roughly chopped; Salt and freshly ground black pepper; 250 g (9 oz) buffalo mozzarella, cut into 5mm (¼ in) dice; 100 g (4 oz) sun-blush tomatoes, cut into small pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Ingredients

4 large, floury potatoes
8 garlic cloves
2 tablespoons olive oil

Method

Bake the potatoes until tender. Meanwhile, place the unpeeled garlic cloves in a baking tin, pour over the oil and roast in the oven for 25-30 minutes, until golden and caramelised. Remove the skins and mash the flesh coarsely in a bowl. Add the basil, mozzarella and tomatoes and season lightly.

Make an incision or a cross in the centre of each potato

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of