Stuffed Baked Potato
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again and peel. Rinse tomatoes, blanch in a pot of boiling salted water, drain, rinse with cold water, peel, halve, remove seeds and cut into small cubes. Drain mozzarella and cut into small cubes. Mix tomato and mozzarella cubes in a bowl with 3 tablespoons oil, garlic, sage and thyme and season with salt and pepper.
Cut potatoes lengthwise into 3 slices. Drizzle each potato with 1 teaspoon oil and season with salt and pepper. Wrap in aluminum foil. Bake in a pre-heated 200°C (approximately 400°F) for about 10-12 minutes. Arrange potatoes on plates, open foil, sprinkle with fresh basil leaves and serve.