1/2 cup kalamata olives, pitted and finely chopped
2 tablespoons small capers
1 tablespoon extra virgin olive oil
1/4 teaspoon pepper
2 garlic cloves, minced
1/2 cup reduced- fat sour cream
1/4 cup chopped fresh basil
How to Make It
preheat oven to
Place potatoes on a baking sheet and bake 1 hour or until tender at 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.
Split potatoes lengthwise, cutting near but not through bottom. Top with tomatoe-olive salad, sour cream and basil.