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Preheat oven to 450? with rack in center.
Rub prepared potatoes with oil and salt (doing this in a plastic bag makes the job less messy). Bake directly on the rack for 1 hour, or until tender all the way through when pierced with a skewer. Remove potatoes from the oven, split, and serve immediately. Cool baked potatoes slightly. Scoop out and lightly mash the flesh (reserve skins); set aside.
Saute onion in melted butter until soft, about 5 minutes.
Whisk in flour; cook 2?3 minutes.
Stir in broth and milk. Cook and stir until thick, 4?5 minutes. Add potato and simmer 5 minutes; stir in parsley and seasonings.
Toss strips of potato skins in oil, salt, and pepper. Roast in 400? oven 15 minutes, or until crisp.
Prepare remaining garnishes and serve with soup.
Steps to Success
1. Scoop potatoes and lightly mash flesh. Cut skins into ?? strips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 460 | ||
Calories from Fat: 146 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 27.8mg | 9 % | |
Sodium 452mg | 16 % | |
Potassium 1507mg | 40 % | |
Total Carbohydrate 67.1g | 20 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 62.3g | ||
Protein 13.7g | 20 % | |
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: 460
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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