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Basil & Roasted Pepper Stuffed Potatoes
A different twist on twice-baked potatoes
- 3 large baking potatoes like russet or Maris piper
- 2-3 tbs milk
- 1 tbs butter
- Olive oil
- Potato flesh from baked potatoes
- 1/3 cup sliced roasted peppers drained
- 1/4 cup softened cream cheese or Goat cheese
- 2 tbs fresh basil chopped
- Salt & pepper to taste
Scrub potatoes. Dry and pierce with a fork in several places. Rub with olive oil. Bake either in the oven or air fryer at 400F/200C for approximately 1 hour.
Let potatoes cool slightly so they can be handled. Cut each potato in half lengthwise and scoop out the flesh into a medium bowl.
Add the butter, cream cheese/goat cheese and milk and mash them. Add the roasted peppers and basil. Stir to combine well. Add salt and pepper if necessary.
Divide the filling into 6 equal portions and fill the empty potato skins.
To complete in the air fryer--air fry filled potatoes at 400F/200C until browned on the top; about 5 minutes.
For conventional oven--place potatoes on a baking sheet and broil on high until golden on the top; about 2 minutes.
Serving: 1serving | Calories: 164kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 156mg | Potassium: 470mg | Fiber: 1g | Sugar: 10g | Vitamin A: 143IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg