Baked Idaho® Potato with Tomato-Basil Relish and Balsamic Drizzle

Fresh summer tomatoes and basil ribbons are tossed in a simple, but flavorful, balsamic dressing then spooned over warm baked Idaho® russet potatoes and drizzled with a balsamic glaze. A healthy, light and delicious meal that is vegan and gluten-free!

See how Sylvia makes her baked potatoes in an instant pot here

Ingredients:

  • 2 baked Idaho® russet potatoes
  • 4 ounces cherry or grape tomatoes, sliced (about 1 cup sliced)
  • 1 clove garlic, very finely minced or use a garlic press
  • 6-8 basil leaves, stacked, rolled and cut into ribbons
  • 1 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Garnish : 2 teaspoons balsamic glaze

Directions:

  1. Place sliced tomatoes, garlic, basil ribbons, olive oil, balsamic vinegar, salt and pepper into a medium bowl and mix to combine.
  2. Cut a slit into the warm baked potatoes and fluff up the flesh with a fork.
  3. Divide tomato relish between the two potatoes.
  4. Drizzle with balsamic glaze.
  5. Serve immediately.

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