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.
Ingredients
- 4 med. russet potatoes
6 sun-dried tomatoes
¼ cup sliced fresh basil
- 1 Tbsp. capers
- 1 clove garlic, finely chopped
- 2 tsp. olive oil
¼ tsp. salt
Pepper to taste
Instructions
- 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.
- 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.
- Combine the tomatoes, basil, capers, garlic, and oil in a small bowl. Season with salt and pepper. Serve over the baked potatoes.
No additional notes for this recipe.
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![[NEW] Sun-dried Tomato & Basil Baked Potatoes](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126801286.jpg)
