Italian-style ingredients for these crispy and fluffy jacket potatoes filled with mozzarella, fresh cherry tomatoes and oregano.
We did not use any butter, only Extra Virgin Olive Oil.
Serves 2, Preparation 10 mins, Cooking approx 60 mins
- 2 medium-size potatoes
- 50g mozzarella, fresh or shredded
- a handful of cherry tomatoes, chopped
- Dried oregano, to taste
- EVOO – Extra Virgin Olive Oil, 2 tablespoons + a drizzle
- salt, a pinch
Pre-heat the oven to 200C / 185 C Fan / Gas 6.
Season chopped cherry toms with 1 tablespoon od EVOO, salt and oregano, stir and set aside.
Chop up mozzarella. Set aside.
Clean, rinse and dry the potatoes without peeling them, just prick them all over or insert toothpicks.
Rub with a little extra virgin olive oil, add a pinch of salt, place them on a baking tray lined with baking paper and bake for about 60 minutes, until the flesh is tender and the skin is crispy and golden.
Take them out of the oven, cut a cross with a knife on each potato, stuff with mozzarella, the seasoned cherry tomatoes, a pinch of salt and a drizzle of EVOO.
Place back in the hot oven only 5 minutes, then remove and serve.