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Stuffed Baby Red Potatoes


1-1/2 pounds (675 grams) baby red potatoes (approximately 12 to 16 the size of medium apricots), unpeeled 
2 tablespoons olive oil 
1/2 cup freshly grated Parmesan cheese

2 pounds plum (Roma) tomatoes, peeled, seeded, and finely chopped 
1 medium eggplant, peeled and cut into 1/2-inch dice 
1 green pepper, seeded and cut into 1/2-inch dice 
1 sweet red pepper, seeded and cut into 1/2-inch dice 
1 yellow pepper, seeded and cut into 1/2-inch dice 
1 small onion, very finely chopped 
2 medium garlic cloves, minced 
2 tablespoons finely chopped basil 
2 tablespoons olive oil
1 teaspoon salt 
1/4 teaspoon pepper


1. Preheat oven to 475°F (250 deg C).

2. In a large skillet heat the olive oil over medium heat. Add the onion and sauté for about 5 minutes, stirring carefully, until translucent.

3. Add the eggplant and continue cooking 5 to 7 minutes.

4. Add the peppers and cook for 5 more minutes, stirring frequently.

5. Add the tomatoes, garlic, and basil and continue cooking 5 to 10 minutes more. Add the salt and pepper to taste. Set aside.

6. Bake the potatoes on a baking sheet for 35 to 45 minutes, depending on their size. (Potatoes should be cooked through and slightly crispy when done.)

7. Remove from the oven and let cool.

8. Cut potatoes in half. Scoop out the pulp, leaving a thin layer of potato in the skin. Brush the potato skins with olive oil, turn upside down, and return to the oven until crisp; about 10 to 15 minutes.

9. Remove from oven, sprinkle the insides with Parmesan cheese, and fill with the vegetable mixture (step 5).

10. Sprinkle the tops with Parmesan cheese. Reduce the temperature of the oven to 425°F (225 deg C) and bake potatoes until heated through; 10 to 15 minutes.

Serve immediately.


Makes 6-8 servings

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