bruschetta topped jackets

Bruschetta Topped Jacket Potatoes

Bruschetta Topped Jacket Potatoes


  • 2 jacket potatoes (cooked)
  • 2 large tomatoes
  • 1/2 to 1 small clove garlic (I added one but I love garlic – use less if you like)
  • Approx 2-3 basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • Salt and black pepper


  1. Chop the tomatoes into small pieces and add to a mixing bowl.
  2. Finely chop the basil leaves and add to the bowl.
  3. Crush in the garlic clove.
  4. Add the 2 tablespoons of oil and and one teaspoon of balsamic vinegar.
  5. Season with salt and pepper and give it all a good mix.
  6. Pop the mix in the fridge for at least half an hour to let the flavours mingle.
  7. Spoon into hot, cooked jacket potatoes. 
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