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: United States Potato Board
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