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Tomato-Pesto Baked Potatoes

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Source: © EatingWell Magazine

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Active Time:  10 Minutes
Total Time:  1 Hour
Yield:  4 servings

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

RECIPE INGREDIENTS

4 large russet potatoes

1/4 cup prepared pesto

4 small plum tomatoes chopped

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DIRECTIONS

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2008

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Lighter Spuds: Baked Potatoes

Nutrition Facts per Serving
Yield: Yield: 4 servings

Calories:

223

Fat. Total:

Protein:

Carbohydrates, Total:

34g

Fat, Saturated:

Fiber:

Cholesterol:

5mg

Sodium:

131mg

% Cal. from Fat:

28%

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Tomato-Pesto Baked Potatoes

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