Pesto Potatoes


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.

  • 2Servings


  • 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


Prick potato 4 or 5 times with fork. Microwave on high 3 to 5 minutes, or until tender in the center. Cool slightly.

Meanwhile, mash together artichoke hearts, tofu, pesto and pine nuts in bowl. Hold potato in paper towel, and cut in half lengthwise. Scoop out flesh, leaving thin layer of potato on skin, and mash it into tofu mixture. Season to taste with salt and pepper. Refill both halves of potato, mounding filling. Sprinkle with crushed croutons, and return to microwave. Cook 30 seconds to 1 minute, or until hot.

Nutrition Information

  • Calories: 295
  • Carbohydrate Content: 38 g
  • Cholesterol Content: 2 mg
  • Fat Content: 13 g
  • Fiber Content: 4 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 639 mg
  • Sugar Content: 4 g