Baked potato with tomato mozzarella

Name: Baked potato with tomato mozzarella
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 floury cooked potatoes (à 400 g); 100 g cherry tomatoes; 50 g Rocket; 150 g Mozzarella cheese; 50 g black olives, pitted; 5 TABLESPOONS Olive oil; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Basil; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 floury cooked potatoes (à 400 g)
100 g cherry tomatoes
50 g Rocket
150 g Mozzarella cheese
50 g black olives, pitted
5 TABLESPOONS Olive oil
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Basil
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes, wrap in aluminium foil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. In the meantime, wash the tomatoes and rocket and pat dry one by one.
2
Drain the olives and cut into fine rings. Halve the cherry tomatoes. Drain mozzarella and cut into small cubes. Put cherry tomatoes, olives and mozzarella in a bowl. Mix vinegar and oil, season with salt, pepper and sugar.
3
Take out potatoes, wrap them from the foil, cut them lengthwise in the middle until 1 cm before the edge and press them apart. Add the vinegar-oil mixture to the tomato-mozzarella salad and mix thoroughly.
4
Add tomato mozzarella and rocket to the potatoes and garnish with basil.