Rosemary Mustard Baked Potato
Recipe: #20700
August 26, 2015
Categories: Side Dishes, Potatoes, Native American, Birthday, Brunch, Fathers Day, Game/Sports Day, Halloween, July 4th, Labor Day, Mothers Day, Picnic Romantic Dinner, St Patricks Day, Sunday Dinner, Valentine's Day, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This potato recipe is a perfect accompaniment to any main meat dish."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (189.9 g)
- Calories 161.3
- Total Fat - 2.2 g
- Saturated Fat - 0.4 g
- Cholesterol - 0.3 mg
- Sodium - 54.5 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 4.2 g
- Sugars - 1.5 g
- Protein - 3.9 g
- Calcium - 25.8 mg
- Iron - 1.5 mg
- Vitamin C - 36.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Thinly slice the potato and place it over a sheet of foil.
Step 2
Ground the rosemary into a powder and sprinkle over potato along with the remaining ingredients.
Step 3
Fold the ends up over the potato making sure you have a good seal.
Step 4
Place in a preheated 425 degree Fahrenheit oven and cook for 30 to 45 minutes depending on size of potato. Check by poking the potato with a fork, if it goes through the potato easily, it is cooked.
Step 5
Enjoy!
Tips
No special items needed.
1 Reviews
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