Potatoes Margherita

  • Yield 4 servings

Juicy diced tomatoes and fresh Italian herbs fill a mircowaved potato.

United States Potato Board


4 medium (5- to 6-ounce) russet potatoes
1 cup diced fresh yellow and/or red tomatoes
1/4 cup chopped fresh basil
4 teaspoons chopped fresh oregano
2 tablespoons olive oil
Salt and pepper


  1. Preheat oven to 400F.
  2. With fork, pierce potato skins in several places; bake 40 to 50 minutes, or until tender when tested with fork.
  3. Or, microwave on HIGH 8 to 10 minutes, or until tender, adjusting time according to the wattage of your microwave. Slit and fluff hot potatoes and top each with tomatoes, basil, and oregano, dividing equally. Drizzle each with 1 1Ž2 teaspoons oil. Season with salt and pepper.

Recipe courtesy of the United States Potato Board



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