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

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; total fat 2.8g 4% DV; saturated fat 0.4g; cholesterolmg; sodium 145mg 6% DV; potassium 938mg 26% DV; carbohydrates 40.1g 13% DV; fiber 4.6g 18% DV; sugar 3g; protein 5.4g 11% DV; exchange other carbs 3; vitamin a iu 341IU; vitamin c 18mg; folate 51mcg; calcium 45mg; iron 2mg; magnesium 51mg; thiaminmg.