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
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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.