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
Advertisement

Ingredients

Directions

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

    Advertisement
  • 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; 7.4 g total fat; 2 g saturated fat; 5 mg cholesterol; 131 mg sodium. 902 mg potassium; 34.2 g carbohydrates; 3.4 g fiber; 3 g sugar; 7 g protein; 663 IU vitamin a iu; 19 mg vitamin c; 33 mcg folate; 138 mg calcium; 2 mg iron; 54 mg magnesium;