recipe: tomato and cheese stuffed potatoes

16 small new potatoes
2 tblsp extra virgin olive oil
1 C artichoke hearts, marinated, drained and chopped
1⁄2 C sun-dried tomatoes, chopped
6 oz goat cheese, lightly crumbled
1⁄2 C parmesan, finely grated
1⁄4 C basil, finely chopped
2 tblsp lemon zest
2 garlic, minced
salt and pepper
garnish:
1⁄4 C parmesan, grated
Serves 6-8

Directions:
Preheat oven to 450°F.

Cut the top third off of each potato and scoop the insides out with a small melon baller until the potatoes are hollowed to a 1⁄4” edge. Cut a small amount of potato off each bottom so they each stand on their own.

Brush each potato with olive oil and season with salt and pepper. Place in a baking dish and set aside.

Combine all other ingredients in a bowl, gently fold together until fully combined, and season with salt and pepper.

Slightly over-fill each potato with mixture and bake for 20 minutes—or until the potatoes have softened and the tops are golden brown. Garnish each potato with a sprinkle of parmesan and serve warm.

Adam’s hints:
—the potatoes can be cut and cored in advance and kept in a cold bowl of water in the refrigerator overnight.
—if you do this, let the potatoes warm up a little out of the fridge before you start the recipe. If you don’t and you put them in the oven while still super cold, they might take longer to cook and you don’t want the tops to burn!
—garnish with small basil flowers or leaves and a hearty sprinkling of parmesan.