Pesto Potatoes

1. 1

   Prick potato 4 or 5 times with fork.

2. 2

   Microwave on high 3 to 5 minutes, or until tender in the center.

3. 3

   Cool slightly.

4. 4

   Meanwhile, mash together artichoke hearts, tofu, pesto and pine nuts in bowl.

5. 5

   Hold potato in paper towel, and cut in half lengthwise.

6. 6

   Scoop out flesh, leaving thin layer of potato on skin, and mash it into tofu mixture.

7. 7

   Season to taste with salt and pepper.

8. 8

   Refill both halves of potato, mounding filling.

9. 9

   Sprinkle with crushed croutons, and return to microwave.

10. 10

    Cook 30 seconds to 1 minute, or until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.