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Sun-Dried Tomato & Basil Baked Potatoes

Two Stars Guiding Stars

  • Servings:

    4 (284 g) as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    0 minutes

Ingredients

Sun-dried tomatoes, basil, and tangy capers are a great alternative to traditional baked potato condiments like sour cream. For the best nutritional value, choose the dry sun-dried tomatoes rather than those packed in oil.Tip: Cooking potatoes in the microwave is fast and easy. For the best texture, be sure to use 50% power for the best texture.
4 med. russet potatoes
6 sun-dried tomatoes
1/4 cup sliced fresh basil
1 Tbsp. capers
1 clove garlic, finely chopped
2 tsp. olive oil
1/4 tsp. salt
Pepper to taste
Sun-Dried Tomato & Basil Baked Potatoes

Directions

1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power until potatoes are tender (20-25 minutes). Stop every 5 minutes to rotate potatoes and check for doneness.
2. While the potatoes are cooking, pour boiling water over sun-dried tomatoes in a small bowl. Let soak until soft (5-10 minutes). Drain and slice.
3. Combine the tomatoes, basil, capers, garlic, and oil in a small bowl. Season with salt and pepper. Serve over the baked potatoes.

Nutrition

Nutritional Facts
Servings 4 (284 g)
Base Nutrients
Calories 199 kcal (10%)
Calories from Fat 23 kcal (0%)
Total Fat 3 g (4%)
Saturated Fat 0 g (2%)
Cholesterol 0 mg (0%)
Sodium 212 mg (9%)
Total Carbohydrates 41 g (14%)
Dietary Fiber 3 g (13%)
Protein 5 g (9%)
Vitamins
Vitamin A n/a
Vitamin C 14 mg (16%)
Minerals
Calcium 40 mg (3%)
Iron 2 mg (13%)
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