Sun-Dried Tomato & Basil Baked Potatoes - 2 Guiding Stars
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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.


  • 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


  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.
Nutritional analysis per serving: Calories 200; Total Fat 2.5g (3% Daily Value); Saturated Fat 0.5g (2% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 210mg (9% DV); Total Carbohydrate 41g (15% DV); Dietary Fiber 3.5g (12% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 2% DV; Iron 15% DV; Potassium 20% DV; Vitamin B6 45% DV; Copper 30% DV; Manganese 20% DV.
Recipe by Guiding Stars at
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796