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 | ||
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Calories: 274 | ||
Calories from Fat: 106 (39%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 274
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