Baked Potatoes With Sun-dried Tomato Pesto

[Jonathan Edwards wrote of Sarah], “They say there is a young lady in (New Haven) who is loved of that Great Being, who made and rules the world, and that there are certain seasons in which this Great Being, in some way or other invisible, comes to her and fills her mind with exceeding sweet delight; and she hardly cares for anything, except to meditate on him… she has a strange sweetness in her mind, and singular purity in their affection… you could not persuade her to do anything wrong or sinful... She is of a wonderful sweetness, calmness and universal benevolence of mind…. She will sometimes go about from place to place, singing sweetly; and seems to be always full of joy and pleasure; and no one knows for what. She loves to be alone, walking in the fields and groves, and seems to have some one invisible always conversing with her.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Vegtime1	1	Servings

INGREDIENTS

16		Red-skinned potatoes
1	c	Sun-dried tomatoes
		not oil-packed
2	T	Toasted pine nuts
2		Cloves garlic, minced
5		Fresh basil leaves
2	T	Olive oil
1		Lemon, Juice of about 1/4
		cup
		Salt, to taste
		Freshly ground black pepper
		to taste
2	T	Chopped fresh parsley, for
		garnish
		OR basil, for garnish

INSTRUCTIONS

SERVINGS DAIRY-FREE  Preheat oven to 450 F. Coat baking pan with olive
oil cooking spray,  and spray or brush potatoes with olive oil. Bake
potatoes until  render, 20 to 30 minutes; allow to cool. If potatoes
are large, cut  in half or in thick slices before baking.  In medium
bowl, pour very hot or boiling water over tomatoes and let  stand until
softened, about 15 minutes. With slotted spoon, remove  tomatoes;
reserve water.  In food processor or blender, puree tomatoes, pine
nuts, garlic and  basil. Gradually pour in oil and 1/4 cup reserved
tomato water. Add  more for a thinner pesto. Add lemon juice and season
with salt and  pepper.  If not already halved, cut potatoes in half (or
into thick slices if  large). Using a teaspoon, scoop out some potato
to form a cavity for  the pesto. Fill with about 1 teaspoon of pesto;
place on serving  plate and sprinkle with parsley or basil.  PER
SERVING: 160 CAL.; 3G PROT.; 4G TOTAL FAT (1G SAT. FAT); 300  CARB.; 0
CHOL.; 150MG SOD.; 3G FIBER.  Converted by MC_Buster.  Recipe by:
Vegetarian Times, December 1998, page 122  Converted by MM_Buster
v2.0l.

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“Hurting? No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 646 Calories From Fat: 371 Total Fat: 42.8g Cholesterol: 0mg Sodium: 472mg Potassium: 3511.5mg Carbohydrates: 65.2g Fiber: 28.4g Sugar: 23.5g Protein: 23.3g