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.
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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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 106 (39%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 30.5mg||9 %|
|Sodium 94mg||3 %|
|Potassium 919.3mg||24 %|
|Total Carbohydrate 39.3g||12 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 36.2g|
|Protein 4.9g||7 %|
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Calories per serving: 274
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