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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • preheat oven to

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  • 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.

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