Advertisement

Sun-Dried Tomato & Basil Baked Potatoes

September/October 1994

Your rating: None Average: 4 (2 votes)

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.


Sun-Dried Tomato & Basil Baked Potatoes Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 4 medium russet potatoes
  • 1 cup boiling water
  • 6 sun-dried tomatoes, not packed in oil (1/4 cup)
  • 1/4 cup slivered fresh basil leaves
  • 1 tablespoon capers
  • 1 clove garlic, finely chopped
  • 2 teaspoons extra-virgin olive oil
  • Salt & freshly ground pepper, to taste

Preparation

  1. 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.)
  2. 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.
  3. Combine the tomatoes, basil, capers, garlic and oil in a small bowl. Season with salt and pepper. Serve over the baked potatoes.

Nutrition

Per serving: 201 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 5 g protein; 5 g fiber; 158 mg sodium; 942 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Potassium (27% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 fat



More From EatingWell

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner