Pierce potatoes with a form. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4" shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 min. Puree artichokes, goat cheese, garlic, fresh herbs, and olive oil. Bake 5 min more
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|Serving Size: 1 Serving (921g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 213 (23%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 60mg||18 %|
|Sodium 375.8mg||13 %|
|Potassium 3660.5mg||96 %|
|Total Carbohydrate 155.9g||46 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 144.7g|
|Protein 30.7g||44 %|
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Calories per serving: 935
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