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Spinach Pesto Over Baked Potatoes

55 Minutes
493 Calories
15 Ingredients
4 Servings



  1. Preheat oven to 425°F.
  2. Pierce potatoes in several places to allow steam to escape. Place potatoes on oven rack or baking sheet. Bake 40 to 55 minutes or until tender when pierced with a fork. (Or microwave potatoes on high for 5 to 9 minutes each.)
  3. In a food processor or blender combine the spinach, basil, and low-fat sour cream. Process or blend for 10 to 15 seconds or until smooth. Set aside.
  4. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add onion and garlic and sauté for 2 minutes.
  5. In a bowl combine the milk, flour, onion powder, salt-free seasoning, and salt.
  6. Add milk mixture to the skillet and stir with a wire whisk for 5 to 6 minutes or until thickened.
  7. Add the spinach mixture to the skillet and stir to heat through.
  8. Slice the baked potatoes in half and spoon the pesto mixture on each half. Top with tomatoes and cheese.
  9. Makes 4 servings.


  • Calories 493
  • Sodium 635mg
  • Fat 12g
  • Protein 17g
  • Carbs 85g
  • Fiber 9g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 493
% Daily Value
Total Fat 12g 18%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 635mg 26%
Total Carbohydrate 85g 28%
Dietary Fiber 9g 36%
Total Sugars 13g
Protein 17g
Calcium 291mg 29
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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