30 minutes or fewer
30 minutes or fewer A baked potato tastes good 24/7 and fills you up like a meal. Stuffing spuds with tofu, pine nuts, artichoke hearts and Parmesan-laced pesto turns them into a protein-packed one-dish lunch or dinner with a Mediterranean flair. Share this overstuffed treat with an office mate or college roomie, or just save half for later.
- 1 medium-size baking potato
- 3 canned artichoke hearts, drained and chopped
- 2 Tbs. soft silken tofu
- 2 Tbs. prepared pesto
- 2 Tbs. pine nuts
- 3 purchased croutons, crushed