If you want to add more Mediterranean recipes to your recipe box, Bruschetta Stuffed Potatoes might be a recipe you should try. For $1.13 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 554 calories, 12g of protein, and 26g of fat. This recipe serves 6. A few people made this recipe, and 15 would say it hit the spot. Head to the store and pick up garlic, mozzarella cheese, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It works well as a side dish. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is good. If you like this recipe, you might also like recipes such as Bruschetta Stuffed Potatoes, Bruschetta Stuffed Sweet Potatoes, and Bruschetta Stuffed Sweet Potatoes.

Preheat oven to 350 F. Generously coat skins of potatoes with oil (will make skin crispy). Bake for 1 to 1 1/2 hours or until tender. While potatoes are baking in the oven chop & mix together the red onion, tomato, garlic, fresh basil & cheese in a small bowl. Set aside. When potatoes are done cut small slices off the top of each potato, scoop out the soft flesh and place in a large bowl. Place empty shells on a baking sheet and turn oven down to 150 F. Mix and mash in cultured dairy, butter & olive oil. Pour bruschetta mixture in and stir well. Season to taste with sea salt and pepper. Spoon the bruschetta potato mixture back into the shells and return them to the oven to keep warm. If potatoes are not reheated to a high temperature, the enzymes in the dairy will be preserved.