Mozzarella Stuffed Baked Potato
This baked potato is easy to make yet so delicious! You don’t need to be a pro in the kitchen to perfect this recipe. Here, you’ll learn how you can make yummy mozzarella stuffed baked potato! You can serve it on its own or have it as a side for your main course.
Ingredients
- 1 cup potatoes medium-large baking potatoes (about 225g / 8oz each), such as Russet or Maris Piper
- ½ bowl mozzarella cheese (for rubbing)
- 3 tablespoons herbs chopped (such as parsley, chives, and coriander/cilantro)
- 2 medium green chilli finely chopped (seeds removed for less heat)
- ½ teaspoon black pepper powder
- ½ teaspoon salt
Instructions
- To begin making mozzarella stuffed baked potato, take all 4 potatoes without peeling them and pierce with a fork.
- Microwave the potatoes on high for 10-15 minutes, turning halfway through, until a knife slides easily into the centre. Allow to cool for 5 minutes until safe to handle. Cut each potato in half lengthways.
- Carefully scoop out the potato flesh into a mixing bowl, leaving about a 5mm (¼-inch) thick shell. Add the shredded mozzarella, chopped herbs, green chillies, salt, and black pepper to the bowl. Mix until evenly combined.
- Preheat your oven to 200°C / 400°F (180°C / 350°F fan-forced). Spoon the mozzarella-potato filling back into the potato shells, mounding it slightly. Place on a baking tray lined with parchment paper and bake for 12-15 minutes until the tops are golden and the cheese is melted and bubbly.
- Serve immediately while the cheese is still stretchy. Garnish with extra chopped herbs or a sprinkle of chilli flakes if desired.
Nutrition
Calories: 24kcalCarbohydrates: 5gProtein: 1gFat: 0.05gSaturated Fat: 0.02gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gCholesterol: 0.1mgSodium: 185mgPotassium: 114mgFiber: 1gSugar: 1gVitamin A: 41IUVitamin C: 7mgCalcium: 5mgIron: 0.2mg
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