| 3 | large baking potatoes (8 to 10 oz each) |
| 1/4 | to 1/2 cup milk |
| 1/2 | cup basil pesto |
| 1/3 | cup julienne sun-dried tomatoes packed in oil and herbs, drained |
| 1/4 | cup sliced ripe olives, well drained |
| 1/2 | cup finely shredded Parmesan cheese |
| Chopped fresh basil or parsley, if desired |
| Additional shredded Parmesan cheese, if desired |
| 1. | Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with fork. Let stand until cool enough to handle. |
| 2. | Cut each potato lengthwise in half; scoop out insides into medium bowl, leaving a thin shell. Add milk to potatoes; mash with potato masher or electric mixer until no lumps remain (amount of milk needed will vary depending on type of potato used). Stir in pesto, tomatoes, olives and 1/2 cup cheese. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet. |
| 3. | Bake about 20 minutes or until hot. Sprinkle with basil and additional cheese. |
|
| Refrigerate unbaked filled potatoes tightly covered up to 48 hours. To reheat in oven, bake uncovered on ungreased cookie sheet at 375°F about 30 minutes or until hot. |
|
| To reheat baked potatoes in microwave, arrange potatoes in circle on 10-inch microwavable plate. Cover loosely with microwavable plastic wrap; microwave on High 12 to 15 minutes, rotating plate one-half turn after 5 minutes, until hot. |
Nutrition Information:
260 ( 140); 15g ( 4g, 0g); 10mg; 400mg; 23g ( 3g, 3g); 8g 6%; 15%; 20%; 10% 1 1/2 ; 0 ; 0 ; 1/2 ; 2 1 1/2