6 lg baking potatoes
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp grainy mustard
salt & pepper, to taste
6 small minced scallions, trimmed to 3"
2 tbs minced fresh parsley
1/2 cup crumbled goat cheese
6 heaping tsp mayonnaise OR sour cream (optional)
1/2 cup seeded & diced tomatoes
preheat the oven to 425° & bake the potatoes until cooked, 30-45 minutes. slice the tops off the potatoes lengthwise and discard. scoop the potato pulp into a bowl, keeping the pulp chunky. in a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper, scallions, and parsley. spoon over the potato pulp and toss gently. spoon the pulp back into the skins. top evenly with goat cheese and return to the oven for 10 minutes. arrange on a serving plate and top each potato with a teaspoon of mayonnaise or sour cream, if desired, and a scattering of diced tomato. serve hot.
6 servings
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