Baked Potatoes with Sun-Dried Tomatoes, Mozzarella and Olives

For the baked potatoes with dried tomatoes, mozzarella and olives, first prepare the potatoes. Wash them, wrap in aluminum foil and bake for about an hour in a preheated oven (200 degrees, convection oven).

Meanwhile, drain the dried tomatoes a little and chop them finely. If necessary, remove the stones from the olives and chop them. Strain and dice the mozzarella. Mix the tomatoes, olives and mozzarella together well, season with salt, pepper and oregano and add a few tablespoons of pesto to taste.

Remove the potatoes from the oven and foil, cut in the center and fill with the tomato-mozzarella-olive mixture. Bake for an additional 5 to 10 minutes, until cheese is melted.

Remove the finished baked potatoes with sun-dried tomatoes, mozzarella and olives from the oven and serve.

Watch the video “Pimp my baked potato!”

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