Baked Idaho® Potato with Tomato-Basil Relish and Balsamic Drizzle

Fresh summer tomatoes and basil ribbons are tossed in a simple, but flavorful, balsamic dressing then spooned over warm baked Idaho® russet potatoes and drizzled with a balsamic glaze. A healthy, light and delicious meal that is vegan and gluten-free!

Baked Idaho® Potato with Tomato-Basil Relish and Balsamic Drizzle

Prep Time

10 minutes

Cook Time

40 minutes

Serves

2 people

Fresh summer tomatoes and basil ribbons are tossed in a simple, but flavorful, balsamic dressing then spooned over warm baked Idaho® russet potatoes and drizzled with a balsamic glaze. A healthy, light and delicious meal that is vegan and gluten-free!

 

Recipe by Sylvia Fountaine of Feasting at Home, courtesy of Idaho® Potato.

Ingredients

  • 2 baked Idaho® russet potatoes
  • 4 ounces cherry or grape tomatoes, sliced (about 1 cup sliced)
  • 1 clove garlic, very finely minced or use a garlic press
  • 6-8 basil leaves, stacked, rolled and cut into ribbons
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Garnish: 2 teaspoons balsamic glaze

Preparation

  • 1 Place sliced tomatoes, garlic, basil ribbons, olive oil, balsamic vinegar, salt and pepper into a medium bowl and mix to combine.
  • 2 Cut a slit into the warm baked potatoes and fluff up the flesh with a fork.
  • 3 Divide tomato relish between the two potatoes.
  • 4 Drizzle with balsamic glaze.
  • 5 Serve immediately.

More

20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC