TWICE BAKED POTATOES WITH MOZZARELLA, TOMATO AND BASIL

Steps:

• Preheat the oven to 350°F or 180°C.
• Bake the potatoes in the oven for about an hour, until the skins are firm and the centre is soft.
• Meanwhile, chop the cherry tomatoes into eighths and set aside. Add the grated mozzarella, chopped basil and pine nuts.
• When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
• Lightly mash with a fork the flesh that has been removed from the skins. Mix in the cream cheese. Season to taste with salt and pepper.
• Add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
• Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
• Serve hot!