Stuffed Potatoes with Tomato-Olive Salad



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

Recipe from

Cooking Light


6 medium baking potatoes
1 large tomato
1/2 cup kalamata olives, pitted and finely chopped
2 tablespoons small capers
1 tablespoon extra virgin olive oil
1/4 salt
1/4 teaspoon pepper
2 garlic cloves, minced
1/2 cup reduced- fat sour cream
1/4 cup chopped fresh basil


1. preheat oven to 375.

2. Place potatoes on a baking sheet and bake 1 hour or until tender at 375. 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.

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