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Sun-Dried Tomato & Basil Baked Potatoes
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
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Sun-Dried Tomato & Basil Baked Potatoes

Sun-Dried Tomato & Basil Baked Potatoes

Sun-Dried Tomato & Basil Baked Potatoes
Two Stars Guiding Stars
  • Servings:4 (284 g)
  • Prep Time:30 minutes
  • Cook Time:0 minutes
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.