Baked potatoes shine in the summertime when topped with fresh pesto and juicy vine-ripened tomatoes. Source: EatingWell Magazine, January/February 1999

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400F. Scrub potatoes well and pierce in several places with a fork.

  • Bake potatoes directly on the center rack until tender, 45 to 60 minutes.

  • Top each potato with 1 tablespoon pesto and 1/4 of the tomatoes. Serve immediately.

Nutrition Facts

223 calories; total fat 7.4g 11% DV; saturated fat 2g; cholesterol 5mg 2% DV; sodium 131mg 5% DV; potassium 902mg 25% DV; carbohydrates 34.2g 11% DV; fiber 3.4g 14% DV; sugar 3g; protein 7g 14% DV; exchange other carbs 3; vitamin a iu 663IU; vitamin c 19mg; folate 33mcg; calcium 138mg; iron 2mg; magnesium 54mg; thiaminmg.