Potatoes Margherita
- 4 medium russet potatoes
- 1 cup fresh yellow or red tomatoes, diced
- 4 tablespoons fresh basil, chopped
- 4 teaspoons fresh oregano, chopped
- 6 teaspoons olive oil
- Salt and pepper, to taste
Preheat oven to 400 degrees. Wash and dry potatoes. With a fork, pierce skin of each potato in several places. Bake 40 to 50 minutes, or until tender. If cooking in the microwave, pierce skin and microwave on high heat for 8 to 10 minutes, or until tender.
Slit and fluff hot baked potatoes. Top each with 1/4 cup diced tomatoes, 1 tablespoon fresh basil and 1 teaspoon oregano. Drizzle each potato with 1 1/2 teaspoons olive oil.
Season to taste with salt and pepper.
- Source: United States Potato Board
Mexican Fiesta Baked Potatoes
- 4 medium russet potatoes
- 1 cup salsa
- 8 tablespoons black beans, rinsed and drained
- 8 tablespoons reduced-fat cheddar cheese, shredded
- 4 tablespoons green onions, chopped
Wash, dry, pierce and bake potatoes. Slit and fluff; place on baking sheet. Top each potato with 1/4 cup salsa, 2 tablespoons black beans and 2 tablespoons cheese. Place under broiler and cook 1 minute, or until cheese melts. Top each potato with 1 tablespoon green onions.