Parsley and Chive Baked Potato
Here is my favorite accompaniment to almost any dinner, an herb-seasoned baked potato. This recipe is for a Parsley and Chive Baked Potato, although you may substitute other favorite fresh herbs.
Here is my favorite accompaniment to almost any dinner, an herb-seasoned baked potato. This recipe is for a Parsley and Chive Baked Potato, although you may substitute other favorite fresh herbs.
- 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
Step-by-step
- 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!
Squeezing the potato through an oven mitt at the forty-five-minute mark offers the most reliable indicator of internal softening without requiring a thermometer. Slicing russets lengthwise into four equal planks before baking allows fat and alliums to penetrate the interior starch directly rather than merely seasoning the skin. Russet potatoes, prized since the late nineteenth century for their high starch and low moisture content, yield a dry, fluffy texture that readily absorbs melted fats.
- Soften butter completely to room temperature before mixing to ensure the chopped herbs distribute evenly without clumping.
- Wrap the aluminum foil tightly with the open edges facing upward to prevent melted butter from pooling at the bottom of the baking dish.
- Bake at 400 degrees Fahrenheit for one hour to one hour and fifteen minutes depending on tuber mass.
- Discard the foil immediately upon removal from the oven to stop residual steam from softening the exterior.
Managing oven space efficiently involves placing the foil-wrapped potatoes in a shallow ceramic baking dish to catch any accidental butter leaks. Prepping the herb butter while the oven preheats keeps overall kitchen workflow streamlined.
