Baked potatoes shine in the summertime when topped with fresh pesto and juicy vine-ripened tomatoes.
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.
2 starch, 1 fat