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Tomato-Pesto Baked Potatoes

January/February 1999

Your rating: None Average: 4.5 (2 votes)

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


Tomato-Pesto Baked Potatoes

Makes: 4 servings

Active Time:

Total Time:

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; 0 g added sugars; 7 g protein; 3 g fiber; 131 mg sodium; 902 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value), Potassium (26% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat


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