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Stuffed Potatoes with Tomato-Olive Salad

Stuffed Potatoes with Tomato-Olive Salad

Cooking Light JULY 2010

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


  • 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.