1 large Russet potato
1 tablespoonful of butter with salt
3 tablespoons of creamy cheese
1 teaspoon of chopped green olives
2 tablespoons of shredded mozzarella
1 sun-dried tomato
Oregano
Acesory
Paper towels
1 large Russet potato
1 tablespoonful of butter with salt
3 tablespoons of creamy cheese
1 teaspoon of chopped green olives
2 tablespoons of shredded mozzarella
1 sun-dried tomato
Oregano
Acesory
Paper towels
Wash the potato thoroughly and pierce it with a fork on all sides
Line a microwave-safe plate with paper towels
Place the potato on the paper towel and cook for 4 minutes at maximum power
Flip the potato over and cook for an additional 4 minutes
To check if it's done, press down gently with your finger
It should yield slightly to pressure
Remove from the oven
When warm, make a lengthwise incision in the potato
Place the butter inside and scrape out the pulp, mixing well
In a bowl, mix together the cheese, olives, oregano, and a pinch of salt
Assemble everything on the potato, top with shredded mozzarella, and return to the oven for 30 seconds
Remove from the oven and garnish with a sun-dried tomato.
