Stuffed Potatoes with Tomato-Olive Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 medium baking potatoes |
1 large tomato |
1/2 cup kalamata olives, pitted and finely chopped |
2 tablespoons small capers |
1 tablespoon extra virgin olive oil |
1/4 salt |
1/4 teaspoon pepper |
2 garlic cloves, minced |
1/2 cup reduced- fat sour cream |
1/4 cup chopped fresh basil |
Directions:
1. preheat oven to 375.
2. 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.
3. Split potatoes lengthwise, cutting near but not through bottom. Top with tomatoe-olive salad, sour cream and basil.
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