Preheat the oven to 425?
Wash/pat dry potatoes. Rub each with teaspoon of olive oil. With a sharp knife, cut slits almost to the bottom, but not all the way through. Sprinke with salt, pepper and thyme leaves. Cut butter into chunks and place on top of each potatoe. Bake ~45 minutes, or until center is soft. Place potatoes on a dish and fan out flat. Sprinkle goat cheese and drizzle Thyme Vinaigrette on top.
Wish lemon juice, mustard, shallot and thyme togehter. Stream in the olive oil while whisking. Salt and pepper to taste.
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 144 (51%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 32.1mg||10 %|
|Sodium 235.5mg||8 %|
|Potassium 526.1mg||14 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 24.9g|
|Protein 7.2g||10 %|
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Calories per serving: 281
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