These piping-hot parcels of potato will warm you up and fill you up!
- Preheat oven to 200C/180C fan-forced. Place potatoes on a baking tray. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Bake for 45 minutes or until tender. Set aside for 5 minutes to cool slightly.
- Meanwhile, heat remaining oil in a medium saucepan over medium-high heat. Add tomatoes. Cook, stirring, for 5 minutes or until tomatoes start to soften. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add 1/3 cup cold water. Simmer, uncovered, for 5 to 7 minutes or until liquid reduces and tomatoes form a thick sauce. Stir in basil and 1/2 the pine nuts.
- Cut a deep cross in the top of each potato, being careful not to cut all the way through. Using a tea towel, gently squeeze base of each potato to open up top. Top with tomato mixture. Sprinkle with remaining pine nuts. Serve topped with basil leaves.
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Store Spice Organizer
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Kitchen Utensil Set