Sun-dried tomatoes, basil and tangy capers make a fresh-tasting topping for baked potatoes. Make it a meal: Serve with cups of Creamy Artichoke-Spinach Soup. Source: EatingWell Magazine, September/October 1994

EatingWell Test Kitchen
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Ingredients

Directions

  • Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)

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  • Pour boiling water over sun-dried tomatoes in a small bowl. Let soak for 5 to 10 minutes to soften, then drain and cut into thin slivers.

  • Combine the tomatoes, basil, capers, garlic and oil in a small bowl. Season with salt and pepper. Serve over the baked potatoes.

Nutrition Facts

201 calories; 2.8 g total fat; 0.4 g saturated fat; 145 mg sodium. 938 mg potassium; 40.1 g carbohydrates; 4.6 g fiber; 3 g sugar; 5.4 g protein; 341 IU vitamin a iu; 18 mg vitamin c; 51 mcg folate; 45 mg calcium; 2 mg iron; 51 mg magnesium;