These Spicy Bruschetta Stuffed Potatoes can be done with large baking potatoes, or to make a bite-size appetizer use smaller potatoes. 

INGREDIENTS

• 6 baking potatoes
• ¼ cup butter
• ½ cup sour cream
• ½ tsp salt
• ¼ tsp pepper
• 1 jar Sable & Rosenfeld Spicy Olive Bruschetta

 

PREPARATION

1. Preheat oven to 375F.
2. Prick potatoes with fork and rub with a bit of butter or oil and salt. Place on oven rack and bake for 45-55 mins or until potatoes are soft.
3. Remove from oven and let cool for 20 minutes.
4. Cut potatoes in half lengthwise.
5. Remove cooked flesh from potato skins, leaving about ¼ shell.
6. Place cooked potatoes in large mixer bowl. Add butter, sour cream, salt and pepper and beat for one minute until fluffy. Spoon mixture back into potato shells.
7. Bake for 20-30 mins or until potatoes are beginning to turn golden brown on the edges and are slightly puffed.
8. Garnish each potato half with Spicy Olive Bruschetta.

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