Tomato-Pesto Baked Potatoes
From EatingWell: January/February 1999
Baked potatoes shine in the summertime when topped with fresh pesto and juicy vine-ripened tomatoes.
- 4 large russet potatoes
- 1/4 cup prepared pesto
- 4 small plum tomatoes, chopped
- Preheat oven to 400ºF. 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.
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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- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Ease of Preparation
- Total Time
- 1 hour or less
- January/February 1999
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