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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1994
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 5.4g 11% DV; carbohydrates 40.1g 13% DV; dietary fiber 4.6g 18% DV; sugars 3g; fat 2.8g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 340.5IU 7% DV; vitamin c 18.1mg 30% DV; folate 50.8mcg 13% DV; calcium 45.2mg 5% DV; iron 2.4mg 14% DV; magnesium 51.2mg 18% DV; potassium 938.2mg 26% DV; sodium 145.2mg 6% DV; thiamin 0.1mg 11% DV.