Parsley and Chive Baked Potato

Parsley and Chive Baked Potato

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Here is my favorite accompaniments to almost any dinner, an herb-seasoned baked potato. This recipe is for a Parsley and Chive Baked Potato, although you may substitute other favorite fresh herbs.


1 medium to large baking potato; (I used the Russet variety.)
2 tablespoons butter or margarine; softened
1 tablespoon Chopped parsley
1 tablespoon Chives; Chopped
1/4 teaspoon Salt
1/4 teaspoon Black Pepper; freshly ground

Original recipe makes 2 Servings



Slice potato lengthwise into 4 equally-sized slices. Set aside. In a small mixing bowl, combine 2 tablespoons of softened butter, 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Stir until smooth. Spread this mixture between the 4 potato slices and reassemble the potato, scraping any excess filling from the outside. Place on a generous square of aluminum foil and wrap the foil tightly around the potato, leaving any open edges toward the top. Place in a small baking dish and bake at 400 degrees for 1 hour to 1 hour and 15 minutes, depending on the size of the potato. You can check for doneness by squeezing the potato while in the oven, using a potholder. It should be slightly soft. Remove the potato from the oven, and place on a serving dish. Open the aluminum foil and discard it. You will have 4 lovely slices of herb-seasoned baked potato that will melt in your mouth!

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[I posted this recipe.]
ladybugplus 6y ago

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