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Olive-Herb Baked Potatoes

January/February 1999

Your rating: None Average: 4 (3 votes)

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


Olive-Herb Baked Potatoes Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

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

Preparation

  1. Preheat oven to 400ºF 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

Per serving: 178 calories; 5 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 53 mg sodium; 714 mg potassium.

Nutrition Bonus: Potassium (20% daily value), Vitamin C (17% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat


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