Baked Potatoes Italiano
Source of Recipe
Fabulous Fat-Free Cooking
List of Ingredients
4 large russet potatoes
2 medium tomatoes, diced
1/2 large onion, coarse chopped
1/2 green bell peppers, cut into 1/2" chunks
3/4 cup coarse chopped fresh parsley
1 tablespoon finely chopped dry pack sundried tomatoes
2 cloves garlic, minced
2 teaspoons dried oregano
3 tablespoons thin siced fresh basil
ground black pepper Recipe
Preheat the oven to 350ºF. Wash and gently scrub the potatoes, but don't dry. Coat a 12x8 inch baking dish with no stick spray. Layer the fresh tomatoes, onions, green peppers, parsley, sun dried tomatoes, garlic and oregano in the dish. Cover tightly with foil.
Place the dish in the oven. Poke each potato several times with a fork. Place the potatoes directly on the oven rack next to the dish. Bake for 1 hour or until the vegetables are tender and the potatoes can be easily pierced with a sharp knife.
Stir the basil into the vegetable sauce. Season to taste with the black pepper. Cut a 1" deep cross in each potato. Squeeze the ends to open the cut and push up the flesh slightly. Top with the vegetable sauce.
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