Stuffed Potatoes with Tomato-Olive Salad
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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