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Baked Potatoes With Sun-dried Tomato Pesto

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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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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


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