Baked Potato With Rosemary, Olive Oil And Goat Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Wisconsin | Potatoes, Vegetables | 1 | Servings |
INGREDIENTS
| 1 | Russet potato | |
| Olive oil | ||
| Sea salt | ||
| 1 | t | Fresh chopped rosemary |
| 1/2 | T | Extra virgin olive oil |
| 1 | T | Grated goat cheese |
INSTRUCTIONS
Preheat oven to 375 degrees. Wash potato, dry, then roll in olive oil and sea salt. Bake in preheated oven 50 minutes. Split cooked potato and open. Sprinkle with rosemary and olive oil and top with goat cheese. Garnish with cracked black pepper. Serve immediately. Makes 1 serving. Per serving: 285 calories, 34g carbohydrates, 5g protein, 10g total fat (3g saturated), 7g cholesterol, 2g fiber, 56mg sodium. Calories from fat: 32%. Two-thirds of the recipe's fat is from the olive oil, a rich source of monounsaturated fat. Recipe by chef Brian Moran of the Milwaukee Club, Milwaukee, Wisconsin. Published in the Milwaukee Journal Sentinel 10/19/97. Recipe by: Chef Brian Moran of the Milwaukee Club Posted to MC-Recipe Digest V1 #861 by Mark Scheffler <mds@simba.moneng.mei.com> on Oct 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 530
Calories From Fat: 243
Total Fat: 27.4g
Cholesterol: 0mg
Sodium: 42.6mg
Potassium: 1649.4mg
Carbohydrates: 64.3g
Fiber: 7g
Sugar: 3.2g
Protein: 7.9g