Stuffed Potatoes With Tomato-Olive Salad

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6 medium baking potatoes

1 large tomato

1/2 cup kalamata olives, pitted and finely chopped

2 tablespoons small capers

1 tablespoon extra virgin olive oil

1/4 salt

1/4 teaspoon pepper

2 garlic cloves, minced

1/2 cup reduced- fat sour cream

1/4 cup chopped fresh basil

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