Tomato-Pesto Baked Potatoes (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Tomato-Pesto Baked Potatoes

http://www.eatingwell.com/recipes/tomato_pesto_baked_potatoes.html

From EatingWell:  January/February 1999

Baked potatoes shine in the summertime when topped with fresh pesto and juicy vine-ripened tomatoes.

4 servings | Active Time: 10 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Preheat oven to 400ºF. Scrub potatoes well and pierce in several places with a fork.
  2. Bake potatoes directly on the center rack until tender, 45 to 60 minutes.
  3. Top each potato with 1 tablespoon pesto and 1/4 of the tomatoes. Serve immediately.

Nutrition

Per serving : 223 Calories; 7 g Fat; 2 g Sat; 4 g Mono; 5 mg Cholesterol; 34 g Carbohydrates; 7 g Protein; 3 g Fiber; 131 mg Sodium; 902 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat