* Exported from MasterCook *

              Baked Potatoes With Sun-Dried Tomato Pesto

Recipe By     : Vegetarian Times, December 1998, page 122 
Serving Size  : 8     Preparation Time :0:00
Categories    : Sides 3 Points per serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16             small  red potatoes
  1                cup  sun-dried tomatoes -- not oil packed
  2        tablespoons  pine nuts -- toasted
  2             cloves  garlic -- minced
  5                     fresh basil leaves
  2        tablespoons  olive oil
  1              whole  lemon -- juice of (about 1/4 cup)
                        salt -- to taste
                        fresh ground pepper -- to taste
  2        tablespoons  fresh parsley -- chopped for garnish OR
                        basil -- garnish

Preheat oven to 450º 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.

Description:
  "3 Points per serving"

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Per serving: 180 Calories (kcal); 5g Total Fat; (22% calories from fat); 5g Protein; 
32g Carbohydrate; 0mg Cholesterol; 141mg Sodium
Food Exchanges: 2 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 
0 Other Carbohydrates