Recipe of the Week: Caprese Twice Baked Potatoes



  • avocado oil
  • salt
  • 4 medium russet potatoes
  • 2 tablespoons unsalted butter
  • 1/4 cup whole milk
  • 14 cup prepared pesto
  • salt to taste
  • 1 1/2 cups shredded mozzarella
  • 1 cup quartered grape tomatoes
  • basil for garnish


  1. Preheat grill for indirect heat to 400 degrees.
  2. Rinse and dry potatoes. Rub with avocado oil and sprinkle with salt.
  3. Cook potatoes on preheated grill 45 – 60 minutes or until fork tender.
  4. Remove potatoes from grill, cut in half lengthwise. Scoop potato flesh into a bowl and mash. Combine with butter, milk, pesto and salt. Mix well.
  5. Spoon filling back into potato skins. Divide mozzarella and tomatoes evenly on top of potatoes.
  6. Cook potatoes on grill 5 – 10 minutes or until cheese has melted and started to bubble. Remove from grill, sprinkle with basil and serve.


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