Serves: 4

INGREDIENTS
4 big potatoes
1 ball mozzarella, sliced
1 teaspoon pesto
4 cherry tomatoes, cut in half
2 tablespoons olive oil
1 green onion, finely chopped
4 tablespoons sour cream
1 small red onion, finely chopped
2 tablespoons bacon, diced
1 tablespoon chives, finely chopped
1/3 cup feta cheese
1/3 zucchini, diced
1 branch fresh rosemary, chopped
3/4 cup shredded cheese
2 teaspoons tomato paste
8 slices mini salami
4 olives
4 basil leaves
salt
pepper

PREPARATION
Rub olive oil and salt onto potatoes. Then bake for about an hour at 400˚F/200˚C or until the potatoes are firm.

VERSION 1: Caprese Baked Potato
1. Cut potato in the center and fill with mozzarella, pesto and cherry tomatoes. Season to taste with salt and pepper.
2. Wrap potato in aluminum foil and bake on grill for about 10 minutes or in oven at 400˚F/200˚C.
3. Garnish with green onion and enjoy!

VERSION 2: Sour Cream & Bacon Baked Potato
1. Cut potato in the center and fill with sour cream, red onions and diced bacon. Season to taste with salt and pepper.
2. Wrap potato in aluminum foil and bake on grill for about 10 minutes or in oven at 400˚F/200˚C.
3. Garnish with chives and enjoy!

VERSION 3: Mediterranean Baked Potato
1. Cut potato in the center and fill with feta, zucchini and olives. Season to taste with salt and pepper.
2. Wrap potato in aluminum foil and bake on grill for about 10 minutes or in oven at 400˚F/200˚C.
3. Garnish with rosemary and enjoy!

VERSION 4: Pizza Baked Potato
1. Cut potato in the center and fill with shredded cheese, tomato paste and salami.

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