Baked Stuffed Potatoes
Scrub potatoes and cook in salted water until tender. Scoop out with a melon baller, leaving shells intact.
Mash cheese with 2 tablespoons of olive oil and 2 tablespoons of potato mixture, stuff patotoes with the mixture.
Line baking tray with aluminum foil, arrange potatoes in a dish and bake in preheated oven at 220°C (approximately 425°F) for about 10 minutes.
Rinse and chop scallions. Heat oil in a pan and saute scallions for a few minutes. Add remaining potato mixture and diced tomatoes and saute briefly, add broth and bring to a boil, season with salt, pepper and vinegar.
Arrange potatoes with sauce and scallions on plates and sprinkle with basil leaves. Serve.