Tomato-Pesto Baked Potatoes
Baked potatoes shine in the summertime when topped with fresh pesto and juicy vine-ripened tomatoes.
Source: EatingWell Magazine, January/February 1999
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.
2 starch, 1 fat