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Add a photoServings: 4
Ingredients
- 4 x russet (Idaho) potatoes or possibly
- 24 ounce baking potatoes approximately
- 1/2 c. olives -mixed or possibly all black pitted and quartered
- 2 Tbsp. liquid removed capers rinsed
- 2 tsp extra virgin extra virgin olive oil or possibly more
- 2 x garlic cloves chopped
- 1 Tbsp. minced fresh thyme or possibly more
- 1 Tbsp. fresh lemon juice black pepper salt
Directions
- THIS IS A MASTER RECIPE with lots of variations. While you bake the potatoes, mix the topping.
- 1. Preheat oven to 400F degrees.
- 2. Scrub and prick the potatoes and bake about 45 min or possibly till tender when pierced with the tip of a sharp knife.
- 3. While the potatoes cook, mix all the remaining ingredients except salt in a small bowl and set aside.
- 4. When the potatoes are done, split open, season with salt and pepper to taste, top with the olive mix and serve.
- VARIATION : pick one or possibly combine several (expanded) ideas / some pat's
- * Vary the herb: try savory; chervil, marjoram, etc.
- * Omit oil and use a salad dressing or possibly vinaigrette.
- * Saute/fry mushrooms, garlic and parsley in a little butter.
- * Add in diced baked ham; turkey bacon; lean deli meats.
- * Dab of dairy: lowfat sour cream, yogurt cheese, cottage cheese, creamed cheese, grated cheese.
- * Saute/fry onions; add in hard-cooked egg, capers, parsley.
- * Cooked beans or possibly canned (lowfat) chilies.
- * Top with a mustardy tofu "egg" salad.
- * Sauteed (not steamed) frzn mixed vegetables.
- * Under-diluted low-fat canned soups.
- * Fat-free or possibly low-fat sun-dry tomato pesto.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 23 | 8% |
| Total Fat 2.59g | 3% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 146mg | 6% |
| Potassium 1439mg | 41% |
| Total Carbs 61.85g | 16% |
| Dietary Fiber 5.8g | 19% |
| Sugars 2.44g | 2% |
| Protein 7.36g | 12% |
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