TOMATO WITH CHEESE:

TOMATO  WITH  CHEESE:

INGREDIENTS:                (serves 4)

4  large baking potatoes
1  tbsp  olive oil
2  cups ripe  cherry tomatoes
4  tbsp  chopped Italian parsley
200  g mozzarella cheese (in brine )torn into pieces
Salt and freshly-ground pepper

METHOD:

• Preheat oven to 200C. Prick potatoes all over and place dry potatoes in the hot oven. They should take about an hour to cook.
• When cooked, cut a cross in the centre and push the potato so the steam escapes-do this quickly to ensure the flesh stays fluffy.
• heat olive oil, add tomatoes and parsley and cook for a few minutes until the tomatoes burst and their juices run.
• Add cheese and toss through. Season and spoon the tomato mixture over the steaming potatoes.