This is a print preview of "Baked Potatoes With Olives And Capers (Variations)" recipe.

Baked Potatoes With Olives And Capers (Variations) Recipe
by Global Cookbook

Baked Potatoes With Olives And Capers (Variations)
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  Servings: 4


  • 4 x russet (Idaho) potatoes or possibly
  • 24 ounce baking potatoes approximately
  • 1/2 c. olives -mixed or possibly all black pitted and quartered
  • 2 Tbsp. liquid removed capers rinsed
  • 2 tsp extra virgin extra virgin olive oil or possibly more
  • 2 x garlic cloves chopped
  • 1 Tbsp. minced fresh thyme or possibly more
  • 1 Tbsp. fresh lemon juice black pepper salt


  1. THIS IS A MASTER RECIPE with lots of variations. While you bake the potatoes, mix the topping.
  2. Preheat oven to 400F degrees.
  3. Scrub and prick the potatoes and bake about 45 min or possibly till tender when pierced with the tip of a sharp knife.
  4. While the potatoes cook, mix all the remaining ingredients except salt in a small bowl and set aside.
  5. When the potatoes are done, split open, season with salt and pepper to taste, top with the olive mix and serve.
  6. VARIATION : pick one or possibly combine several (expanded) ideas / some pat's
  7. Vary the herb: try savory; chervil, marjoram, etc.
  8. Omit oil and use a salad dressing or possibly vinaigrette.
  9. Saute/fry mushrooms, garlic and parsley in a little butter.
  10. Add in diced baked ham; turkey bacon; lean deli meats.
  11. Dab of dairy: lowfat sour cream, yogurt cheese, cottage cheese, creamed cheese, grated cheese.
  12. Saute/fry onions; add in hard-cooked egg, capers, parsley.
  13. Cooked beans or possibly canned (lowfat) chilies.
  14. Top with a mustardy tofu "egg" salad.
  15. Sauteed (not steamed) frzn mixed vegetables.
  16. Under-diluted low-fat canned soups.
  17. Fat-free or possibly low-fat sun-dry tomato pesto.