Dilly Oil and Vinegar Topping
|Olive oil||3⁄4 Cup (12 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs) (Including Some Of The Green Top)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Dill pickle||1⁄2 Cup (8 tbs), chopped|
|Dill weed||1⁄2 Teaspoon|
1. Microwave 1 tablespoon of the olive oil and the green onion in a 1-quart microwave-safe casserole on Full Power for 1 to 3 minutes or just until the green areas have brightened and the white areas are slightly softened.
2. Add the remaining olive oil, the vinegar, chopped pickle, dillweed, salt and pepper, blending well. Spoon into the microwave-baked potatoes which have been slashed open.