Pesto Potatoes for 2

1 med size baking potato
3 canned artichoke hearts drained and chopped
2 Tbs soft silken tofu (optional)
2 Tbs prepared pesto
2 Tbs pine nuts
3 croutons, crushed

Prick potato with fork and microwave until tender in the center, about 5 mins. Cool slightly.

Mash together artichoke hearts, tofu, pesto, and pine nuts in a bowl. Scoop our potato , save skins, and mash with the mixture. Season with salt and pepper to taste.

Refill skins with mixture and sprinkle with crushed croutons. Cook 30 sec to 1 min in microwave to heat.