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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1999


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; protein 7g 14% DV; carbohydrates 34.2g 11% DV; dietary fiber 3.4g 14% DV; sugars 2.7g; fat 7.4g 11% DV; saturated fat 2g 10% DV; cholesterol 5mg 2% DV; vitamin a iu 663IU 13% DV; vitamin c 19.3mg 32% DV; folate 33.1mcg 8% DV; calcium 138.5mg 14% DV; iron 2.2mg 12% DV; magnesium 53.8mg 19% DV; potassium 901.7mg 25% DV; sodium 130.6mg 5% DV; thiamin 0.2mg 17% DV.