Tomato Pesto Baked Potatoes

Side Dish

At a Glance

  • Potato Type: Russet
  • Prep Method: Baked
  • Special Requests: Low Sodium
  • Cuisine: Italian
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

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


1. Preheat oven to 400ºF. Scrub potatoes well and pierce in several places with a fork.

2. Bake potatoes directly on the center rack until tender, 45 to 60 minutes.

3. Top each potato with 1 tablespoon pesto and 1/4 of the tomatoes. Serve immediately.

Calories: 223 Fat: 7g Cholesterol: 5mg Sodium: 131mg Vitamin C: 28.8% Fiber: 3g Protein: 7g Potassium: 902mg

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