Baked Potatoes with Olives and Bell Peppers
- Yield 4 servings
Add a salad to these twice-baked potatoes and dinner will be done.
California Olive Committee
Ingredients
- 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
Instructions
- 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.
