RSSOlive-Herb Baked Potatoes
From EatingWell: January/February 1999 — Subscribe Now!
Salty olives and fresh herbs are a welcome addition to baked potatoes.
4 servings
Active Time: 10 minutes
Total Time: 1 hour
Nutrition Profile
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | View Complete Nutrition Guidelines»
Ingredients
- 4 large russet potatoes
- 2 tablespoons olivada, or tapenade
- 4 teaspoons chopped fresh rosemary, or parsley
Preparation
- Preheat oven to 400ºF. Scrub potatoes well and pierce in several places with a fork.
- Bake potatoes directly on the center rack until tender, 45 to 60 minutes.
- Top each potato with olivado (or tapenade) and rosemary (or parsley). Serve immediately.
Nutrition
Per serving: 178 calories; 5 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 31 g carbohydrates; 4 g protein; 3 g fiber; 53 mg sodium; 714 mg potassium.
Nutrition Bonus: Potassium (20% daily value), Vitamin C (17% dv).
2 Carbohydrate Serving
Exchanges: 2 starch, 1 fat
Recipe Categories
- Ethnic/Regional
- Middle Eastern
- Mediterranean
- Greek
- American
- Total Time
- 1 hour or less
- Ease of Preparation
- Easy
- Type of Dish
- Side dish, potato/starch
- Main dish, vegetarian
- Style/Theme
- Vegetarian
- Vegan
- Entertaining, casual
- Publication
- January/February 1999
- Health & Diet Considerations
- High potassium
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low calorie
- Diabetes appropriate
- Meal/Course
- Dinner
- Main Ingredient
- Vegetarian, other
- Servings
- 4
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