A delightful twist on the classic twice-baked potatoes, featuring a creamy and flavorful filling of mozzarella, basil, and cherry tomatoes.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Bake the potatoes directly on the oven rack for about 1 hour, or until the skins are crispy and the insides are tender.
Pierce the potatoes with a fork before baking to prevent them from bursting.
While the potatoes bake, chop the cherry tomatoes into small pieces and set them aside.
Use a sharp knife for clean cuts and to avoid squishing the tomatoes.
In a mixing bowl, combine the shredded mozzarella, chopped basil, toasted pine nuts, and softened cream cheese.
Mix gently to avoid breaking the basil leaves.
Once the potatoes are baked, let them cool slightly, then cut them in half lengthwise and scoop out most of the flesh, leaving a sturdy shell.
Be careful not to tear the potato skins while scooping.
Mash the scooped-out potato flesh and mix it with the prepared filling mixture.
Season the mixture with salt and pepper to taste.
Fill the potato shells with the mixture and place them on a baking tray.
Pack the filling firmly into the shells for a neat presentation.
Bake the filled potato skins in the oven for 10-15 minutes, or until the tops are golden and bubbly.
Keep an eye on the potatoes to prevent over-browning.
Serve the stuffed potato skins hot, garnished with extra basil leaves if desired.
Serve with a side of sour cream or a fresh salad for a complete meal.
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