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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1999

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Ingredients

Ingredient Checklist

Directions

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

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  • 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; protein 7g; carbohydrates 34.2g; dietary fiber 3.4g; sugars 2.7g; fat 7.4g; saturated fat 2g; cholesterol 5mg; vitamin a iu 663IU; vitamin c 19.3mg; folate 33.1mcg; calcium 138.5mg; iron 2.2mg; magnesium 53.8mg; potassium 901.7mg; sodium 130.6mg; thiamin 0.2mg.
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