2 large baking potatoes
2 teaspoons canola oil
2 medium tomatoes, seeded & chopped
1/4 teaspoon dried basil, crushed
1/8 teaspoon garlic powder
2 tablespoons parmesan cheese, shredded
1 green onions, chopped
Bake potatoes in 425 F (220 C) oven for 40 to 50 minutes or until tender. Cool. This can be done ahead of time and stored in the refrigerator until ready to use.
Cut potatoes into quarters. Scoop out insides leaving a small amount on skin.
Lightly brush both sides of potato quarters with oil. Place potatoes, cut side up, on large baking sheet. Bake in 425 F (220 C) oven for approximately 15 minutes or until crisp.
Meanwhile, in a small bowl; combine tomatoes, basil and garlic powder. Spoon some of the tomato mixture into each potato shell. Sprinkle with parmesan cheese. Bake for additional 2 to 3 minutes until heated through. Garnish with onions.
Serves 4