John Myers
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Baked Potatoes with Tomato Mozzarella and Curd Dip
The perfect baked potatoes with tomato mozzarella and curd dip recipe with a picture and simple step-by-step instructions.
Potatoes
- 6 small Waxy potatoes with their skin on
- 80 g Buffalo mozzarella
- 24 disc Cherry tomatoes red
- Pepper
- Basil leaves
- Salt
- .
Dip
- 200 g Curd
- 1 Mini cucumber
- 0,5 Chopped garlic
- 0,5 small Diced onion
- 4 Basil leaves
- 0,5 tablespoon Extra virgin olive oil
- Salt and pepper
Potatoes
- Cut the cooked potatoes in half. Place on a baking sheet with the cut surfaces facing up. Top with the sliced mozzarella and tomatoes. Salt and pepper and sprinkle with some no-plucked basil leaves. Bake in the preheated oven at 180 ° for about 15 minutes.
Dip
- Dice the cucumber and chop the basil. Add to the curd cheese with the remaining ingredients. Season to taste with salt and pepper.
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