1. One day or several hours ahead, prick potatoes with a fork. 2. Bake in a 425° F oven for 40 to 50 minutes or till tender; cool, wrap and store in refrigerator. 3. At serving time, cut baking potatoes into quarters. 4. Scoop out the insides (reserve for another use), leaving ½-inch thick shells. 5. Lightly brush both sides of potato skins with olive oil. 6. Place, cut side up, on a large baking sheet. 7. Bake at 425° F for about 15 minutes or until they are crisp. 8. Meanwhile, in a small bowl combine the chopped tomatoes, basil, and garlic powder; spoon some of the tomato mixture into each potato quarter. 9. Sprinkle with Parmesan cheese, and bake for 2 to 3 minutes longer until heated through. ---------------------------------------------------------------------------
Nutrition
Ingredients
