Baked Potato with Tomato-Basil Relish and Balsamic Drizzle. Sliced tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper are combined to create a zesty Italian-inspired relish that is spooned on top of a warm, baked Idaho® potato. Add a generous drizzle of balsamic glaze and serve.
February is National Potato Lover’s Month and we wanted to publish this before it ends.
In addition to being a splendid way to enjoy a baked potato—no butter or sour cream—it’s also a colorful alternative to beige food and gray winter.
This easy-to-make, festive and elegant side is titled Baked Potato with Tomato-Basil Relish and Balsamic Drizzle (it takes longer to say it than to make it, almost).
The potato is topped with a zesty, Italian-inspired relish of halved cherry tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper.
For a tangy-sweet finish, a drizzle of balsamic glaze tops it all (photos #1 and #2).
See how Sylvia makes her baked potatoes in the oven, the microwave, the air fryer, and an instant pot.
> The History Of Potatoes
Halved cherry or grape tomatoes and basil ribbons are tossed in a flavorful balsamic vinaigrette, then spooned over baked Idaho® russet potatoes, and drizzled with a balsamic glaze. It’s a healthful, light, and delicious dish that is vegan and gluten-free.
What’s the difference between balsamic vinegar and balsamic glaze?
If you reduce balsamic vinegar into a syrup, you get balsamic glaze. It’s a luscious condiment for drizzling over savory or sweet dishes. If you haven’t had it, try it: You’ll become a fan.
Here’s a recipe and more about balsamic glaze.
1. PLACE the 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 the tomato relish between the two potatoes. Drizzle with the balsamic glaze and serve immediately.
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