Olive-Herb Baked Potatoes

Olive-Herb Baked Potatoes

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From: EatingWell Magazine, January/February 1999

Salty olives and fresh herbs are a welcome addition to baked potatoes.

Ingredients 4 servings

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  • 4 large russet potatoes
  • 2 tablespoons olivada, or tapenade
  • 4 teaspoons chopped fresh rosemary, or parsley

Preparation

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  1. Preheat oven to 400F. Scrub potatoes well and pierce in several places with a fork.
  2. Bake potatoes directly on the center rack until tender, 45 to 60 minutes.
  3. Top each potato with olivado (or tapenade) and rosemary (or parsley). Serve immediately.

Nutrition information

  • Per serving: 178 calories; 5 g fat(0 g sat); 3 g fiber; 31 g carbohydrates; 4 g protein; 25 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 22 IU vitamin A; 10 mg vitamin C; 24 mg calcium; 2 mg iron; 53 mg sodium; 714 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat

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