Olive & Sundried-Tomato Baked Potato

Last night it was chilly so I felt like a warm baked potato! I decided to keep it meat free and this was what I created! It was a hit with my meat-loving husband as well!

Serves 2


  • 15 kalamata olives, piped and chopped
  • 5 sundried tomatoes chopped
  • 1 small onion chopped
  • Half a punnet of button mushrooms, chopped up small
  • Half a punnet of cherry tomatoes chopped up small
  • 1 clove of garlic chopped
  • 1 tsp basil pesto (you could use Mrs. Ball’s here if you didn’t have pesto)
  • 1 tsp olive oil
  • Half a cup of corn kernels
  • Basil leaves
  • Parmesan shavings  
  • 2 normal potatoes or one large sweet potato (which you can share between the 2 of you)
  1. Place the potatoes in the microwave and then in the oven and bake them – if you have time, just use the oven.
  2. Be careful to only use 1 tsp. of olive oil, as the olives, pesto and sundried tomatoes are all quite oily. This will control the calories!
  3. Add your olive oil to a pan and sizzle up the onions, mushrooms and garlic.
  4. Then add the olives, sundried tomatoes and the cherry tomatoes – cook it all up until is soft.
  5. Add the corn kernels and the dash of pesto!
  6. Let it all sizzle together for a while then take it off the heat and let it stand until your potatoes are ready
  7. Take the cooked potatoes out of the oven, cut them in half and add the mixture on top of the potato.
  8. Brake up your basil leaves and finish with some Parmesan!
They are truly delicious! Enjoy xxx