Garnished Baked Potato Recipe with Tomato-Basil Relish and Balsamic Drizzle

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).

The recipe was developed by Sylvia Fountaine of Feasting at Home for the Idaho Potato Commission.

See how Sylvia makes her baked potatoes in the oven, the microwave, the air fryer, and an instant pot.

> The Different Types Of Potatoes

> 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.
Ingredients For 2 Servings

  • 2 baked Idaho russet potatoes
  • 4 ounces cherry or grape tomatoes, sliced (about 1 cup sliced)
  • 1 clove garlic, very finely minced or use a garlic press
  • 6-8 basil leaves, stacked, rolled and cut into ribbons
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • Garnish: 2 teaspoons balsamic glaze (here’s a recipe)

    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.


    [1] You can drizzle extra balsamic over the tomato-basil relish (photos #1 and #2 © Idaho Potato Commission).

    [2] The view from above: a lovely dish.

    [3] The nice thing about cherry tomatoes is that they’re available year-round from hothouses, to add color to dishes tomatoes aren’t in season (photo © Love Food Art | Pexels).


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