Baked Potatoes with Roasted Garlic and Basil
My house smells like roasted garlic. Whole cloves are roasting in the oven as I write this, wrapped in their papery shell, softening until spreadable. The house warms as the potatoes bake and the garlic roasts. I’m craving the simple, comforting foods of fall.
Broiled Mozzarella Baked Potatoes with Basil
2 large red, purple or sweet potato (I made one red, and one sweet)
Raw goat cheddar
Mozzarella de bufala
4 garlic cloves
Handful Basil leaves
Spoonful Greek yogurt
Dash red pepper flakes, sea salt, and fresh cracked pepper
Make a slit in the potatoes and roast them until they’re soft, about an hour, at 375. Place a few slices of goat cheddar and mozzarella on each side of the potatoes. Broil until they brown, but not burn. Top with the roasted garlic, avocado, basil, yogurt, peppers and sea salt.