2 baked Idaho® russet potatoes
4 ounces cherry or grape tomatoes, sliced (about 1 cup sliced)
1 clove garlic, very finely minced or use a garlic press
6-8 basil leaves, stacked, rolled and cut into ribbons
1 tablespoons olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
Garnish : 2 teaspoons balsamic glaze
Place sliced tomatoes, garlic, basil ribbons, olive oil, balsamic vinegar, salt and pepper into a medium bowl and mix to combine.
Cut a slit into the warm baked potatoes and fluff up the flesh with a fork.
Divide tomato relish between the two potatoes.
Drizzle with balsamic glaze.