Potato with Tomato-Basil Relish and Balsamic Drizzle

A healthy, light and delicious meal that is vegan and gluten-free!

COOK TIME
40

minutes

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 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Garnish: 2 teaspoons balsamic glaze

Preparation

• 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.