Caprese Twice-Baked Potatoes

The traditional flavors in the Caprese salad of fresh tomatoes, mozzarella cheese, sweet basil, and olive oil are perfect in these delicious and hearty Caprese twice-baked potatoes. They pop with color and the flavor is unbelievable.

Tip: Use multi-color cherry tomatoes if they are available for visual appeal.

Note: Baking time will depend on the size of the potatoes. For the best result try and choose similar shapes and sizes of potatoes so they bake evenly.

Prep time: 10 minutes
Cook time: 1 hour 10 minutes
Serves: 4


4 large baking potatoes
1 T. olive oil
1 c. marinara sauce
1 8 oz. ball of fresh mozzarella, sliced
1 c. cherry tomatoes, cut in half
1/4 c. basil leaves, thinly sliced
Sea salt and black pepper, to taste


  1. Preheat the oven to 400° F. Line a large baking dish with parchment paper.
  2. Pierce the potatoes with a fork a few times and brush them with olive oil.
  3. Generously season to taste with salt and pepper and place in oven to roast until fork-tender, 45-60 minutes.
  4. Remove potatoes from the oven and carefully slice them in half.
  5. Mash the inside of the potatoes with a fork and season with salt and pepper to taste.
  6. Spoon the marinara sauce on top of the potatoes.
  7. Top with mozzarella and cherry tomatoes.
  8. Return the baking dish to the oven for another 5-10 minutes, or until the cheese melts.
  9. Remove from the oven and top with fresh basil.
  10. Enjoy!
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