Tomato-Pesto Baked Potatoes

0 Reviews
From: EatingWell Magazine January/February 1999

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

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 4 large russet potatoes
  • 1/4 cup prepared pesto
  • 4 small plum tomatoes, chopped

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400F. 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 information

  • Per serving: 223 calories; 7 g fat(2 g sat); 3 g fiber; 34 g carbohydrates; 7 g protein; 33 mcg folate; 5 mg cholesterol; 3 g sugars; 0 g added sugars; 663 IU vitamin A; 19 mg vitamin C; 138 mg calcium; 2 mg iron; 131 mg sodium; 902 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat

Reviews 0