Heat oven to 400 degrees F. Spray baking sheet with cooking spray. On baking sheet, arrange potatoes in single layer; spray lightly with additional cooking spray. Sprinkle evenly with ¼ teaspoon of the garlic salt.
Roast 20 to 25 minutes or until potatoes are tender and browned, turning potatoes over halfway and sprinkling with remaining garlic salt.
Meanwhile, in a small bowl, mix together cream cheese, pesto and red pepper sauce, if desired. Pipe or spoon about 2 teaspoons pesto mixture onto each potato; top with red pepper. Sprinkle with chives if desired.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 95 (77%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 24.7mg||8 %|
|Sodium 195.3mg||7 %|
|Potassium 116.7mg||3 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.4g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 123
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