Parsley and Chive Baked Potato
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon chives chopped
- 2 medium russet potato (i used the russet variety.)
- 2 tablespoons kerrygold softened
- 1 tablespoon chopped parsley
- Carbohydrate 39.33934125 g
- Cholesterol 30.53 mg
- Fat 11.7469875 g
- Fiber 3.13751239752769 g
- Protein 4.89524875 g
- Saturated Fat 7.3514765 g
- Serving Size 1 1 Serving (232g)
- Sodium 93.9965 mg
- Sugar 36.2018288524723 g
- Trans Fat 0.864554499999999 g
- Calories 274 calories
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!
