Baked 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 or find all the ways to make a perfect basic baked potato here.   


  • 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 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • Garnish: 2 teaspoons balsamic glaze


  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.

Still have baked potato questions? Looking for more recipes?
We've got you covered with All Things Baked Potatoes!