Baked Potato with Rosemary, Olive Oil and Goat Cheese

Title:
Baked Potato with Rosemary, Olive Oil and Goat Cheese

Yield:
1 Servings

Categories:
Potatoes,
Vegetables




Ingredients:





     1    Russet potato


          Olive oil


          Sea salt


     1 ts Fresh chopped rosemary


   1/2 tb Extra virgin olive oil


     1 tb Grated goat cheese






 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


 
on Oct 23, 1997