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Stuffed Potatoes with Tomato-Olive Salad Recipe

Stuffed Potatoes with Tomato-Olive Salad Recipe

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Stuffed Potatoes with Tomato-Olive Salad

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Ingredients:

Serving

6 medium baking potatoes
1 large tomato
1/2 cup kalamata olives, pitted and finely chopped
2 tbsp small capers
1 tbsp extra virgin olive oil
1/4 salt
1/4 tsp pepper
2 garlic cloves, minced
1/2 cup reduced- fat sour cream
1/4 cup chopped fresh basil

Directions:

Preheat oven to 375.
Place potatoes on a baking sheet and bake 1 hour or until tender at 375. Bring some water to a boil in a small sauce pan; add tomatoe and cook 15 seconds. Crain and rinse under cold water. Remove skin and seeds; finely chop. Combine tomatoes, olives, capers, oil, salt, pepper and garlic in a bowl. Set aside.
Split potatoes lengthwise, cutting near but not through bottom. Top with tomatoe-olive salad, sour cream and basil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	99.41 Kcal (416 kJ)
Calories from fat	74.95 Kcal
		% Daily Value*
Total Fat	8.33g	13%
Cholesterol	6.71mg	2%
Sodium	180.83mg	8%
Potassium	120.59mg	3%
Total Carbs	3.77g	1%
Sugars	0.92g	4%
Dietary Fiber	0.37g	1%
Protein	1.74g	3%
Vitamin C	4.9mg	8%
Iron	0.1mg	0%
Calcium	34.1mg	3%

Amount Per 100 g
Calories	134.74 Kcal (564 kJ)
Calories from fat	101.58 Kcal
		% Daily Value*
Total Fat	11.29g	13%
Cholesterol	9.09mg	2%
Sodium	245.1mg	8%
Potassium	163.45mg	3%
Total Carbs	5.1g	1%
Sugars	1.25g	4%
Dietary Fiber	0.5g	1%
Protein	2.36g	3%
Vitamin C	6.7mg	8%
Iron	0.1mg	0%
Calcium	46.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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