Baked potatoes, the famous oven-baked potatoes that are cooked whole and with the skin on, this time I present them Mediterranean-style, with a mixture of capers, sun-dried tomatoes, olives, and green onions, along with sour cream, of course, which is essential for baked potatoes.
They are a great last-minute dinner solution and for all those times when you don’t feel like cooking because you just wash the potatoes and put them in the oven, then you can practically forget about them while doing something else. The filling is also ready in a few minutes and you can customize it according to your taste, for example, in this case, some anchovies would also work well, and if you don’t have green onions, you can replace them with onion, preferably red, but white is also fine.
If you like potatoes, try these recipes of mine as well:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 potatoes (medium)
- to taste extra virgin olive oil
- 2 tablespoons capers
- 10 fillets sun-dried tomatoes in oil
- 2 tablespoons Taggiasca olives
- 2 green onions (only the green part)
- 400 g sour cream
- to taste salt
- to taste pepper
Steps
To prepare Mediterranean-style baked potatoes, preheat the oven to 392°F (fan-assisted).
Wash the potatoes scrubbing them thoroughly with a scouring pad to remove all residual dirt. Prick multiple times on the surface with a fork, brush with extra virgin olive oil, salt, and pepper.
Place the potatoes in a baking dish and bake for about 45 minutes. Try piercing them with a fork to check the cooking level. They should be very soft inside.
Meanwhile, prepare the filling.
Roughly chop the capers, sun-dried tomatoes in oil, and Taggiasca olives. Place in a bowl. Wash the green onions, take only the green part and cut into thin slices. Place in the bowl with the other ingredients and mix.
Put the sour cream in a small bowl, salt, pepper, and mix until it becomes creamy.
When the potatoes are cooked, remove them from the oven, make an incision on the top side of each potato and open them slightly. Gently mash the inside of the potato with a fork, fill them with sour cream, as well as the mixture of sun-dried tomatoes, olives, capers, and green onion, and serve.
