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Baked Potatoes with Olives and Bell Peppers
Recipe by California Olive Committee
Yield 4 servings
Add a salad to these twice-baked potatoes and dinner will be done.
California Olive Committee
4 -- (8-ounce) Russet potatoes, baked and cooled
1 tablespoon unsalted butter, melted and cooled
3/4 teaspoon kosher salt, divided
1 1/2 tablespoons canola oil
1/2 cup diced red onion
1/2 cup diced green bell peppers
1/2 cup diced ham
3/4 cup California Black Ripe Olives, sliced
1/4 cup chopped chives
1/2 teaspoon Tabasco
1 cup nonfat sour cream
Cut potatoes in half lengthwise. Scoop potato out of skins leaving approximately 1/3 to 1/2 inch of a border inside. Crumble flesh into 1-inch chunks and set aside. Place skins on a parchment lined baking sheet. Brush potato skins with melted butter, sprinkle with 1/4 teaspoon of salt and roast in a 450F degree oven for 18 to 20 minutes until golden. Set aside.
While skins are baking, heat oil over medium high in a large non-stick sauté pan. Add onions, peppers and ham and cook for 3 to 4 minutes until lightly browned and tender. Add potatoes and continue cooking for 4 to 5 minutes until golden. Stir in olives, chives, remaining salt and Tabasco and remove from heat. Spoon olive and potato mixture into potato skins. Drizzle with sour cream just before serving.