Tomato-Pesto Baked Potatoes

  • Active Time 10m
  • Total Time 1h

4 servings

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 400 degrees F. 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9672

nutrition information per serving

223 calories; 7g total fat; 2g total saturated fat; 5mg cholesterol; 131mg sodium; 34g carbohydrates; 3g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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