- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 350.33 (Kcal)
- Carbohydrates 26.40 (g) of which sugars 2.99 (g)
- Proteins 17.08 (g)
- Fat 20.36 (g) of which saturated 9.62 (g)of which unsaturated 4.72 (g)
- Fibers 3.63 (g)
- Sodium 507.29 (mg)
Indicative values for a portion of 8 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage
The baked caprese potatoes are delicious when eaten hot, straight from the oven, but they can be stored in the fridge for up to 2 days. I recommend reheating them before consuming.
The baked caprese potatoes are delicious when eaten hot, straight from the oven, but they can be stored in the fridge for up to 2 days. I recommend reheating them before consuming.
Tips
You can use pizza mozzarella instead of fiordilatte mozzarella for a drier result when cooking.
You can also make a cold and more summery version of this recipe: just skip the oven step and dress your caprese potatoes directly on a serving dish.
You can use any type of tomatoes you like, but round salad tomatoes are the best.
If you like, you can add a sprinkle of oregano after cooking.
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