Yield
6 servings (serving size: 1 potato, 1/4 cup tomato-olive salad,, 1 tablespoon sour cream and 1 tablspoon basil)

How to Make It

Step 1

preheat oven to

Step 2

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.

Step 3

Split potatoes lengthwise, cutting near but not through bottom. Top with tomatoe-olive salad, sour cream and basil.

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