Try this Jamie Oliver Baked Potatos recipe, or contribute your own.
Suggest a better descriptionWash the spuds, trim off any gnarly bits, stab a few times with a knife, then put into a large microwave-safe bowl and cover with a double layer of clingfilm. Put straight into the microwave for around 14 to 16 minutes, or until cooked.
Drizzle olive oil into the second frying pan on a low heat. Finely slice the bacon and add to the pan. Toss occasionally and move the pan off the heat once the bacon is golden.
Put a knife through each potato to check they are cooked through. Pick and finely chop the rosemary leaves, and add them to the bowl with a pinch of salt & pepper and a drizzle of olive oil. Gently toss to coat them in the flavours, then use tongs to transfer the spuds to the hot baking tray and put under the grill to crisp up.
Now get your pan of bacon on a high heat. Roughly chop the tomatoes and add them to the bacon. Tip in the butter beans and their juices, and simmer gently to cook the liquid down.
Take the potatoes out of the oven. Cut a cross on each one and pinch them open. Top each with 1 teaspoon of soured cream and scatter over the remaining parsley. Take the platter to the table.
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Serving Size: 1 Serving (542g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 347 | ||
Calories from Fat: 42 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 10.5mg | 3 % | |
Sodium 205.8mg | 7 % | |
Potassium 1749mg | 46 % | |
Total Carbohydrate 67.1g | 20 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 58.2g | ||
Protein 11g | 16 % | |
Powered by: USDA Nutrition Database 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: 347
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