Pesto Potatoes

• 1 medium-size baking potato
• 3 canned artichoke hearts, drained and chopped
• 2 Tbs. soft silken tofu
• 2 Tbs. prepared pesto
• 2 Tbs. pine nuts
• 3 purchased croutons, crushed

1. Prick potato 4 or 5 times with fork.
2. Microwave on high 3 to 5 minutes, or until tender in the center.
3. Cool slightly.
4. Meanwhile, mash together artichoke hearts, tofu, pesto and pine nuts in bowl.
5. Hold potato in paper towel, and cut in half lengthwise.
6. Scoop out flesh, leaving thin layer of potato on skin, and mash it into tofu mixture.
7. Season to taste with salt and pepper.
8. Refill both halves of potato, mounding filling.
9. Sprinkle with crushed croutons, and return to microwave.
10. Cook 30 seconds to 1 minute, or until hot.

potato, hearts, silken, pesto, nuts, croutons

Taken from www.vegetariantimes.com/recipe/pesto-potatoes-2/ (may not work)