Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
596
Calories
22g
Protein
29g
Fat
67g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Skimmed Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- lemom herb potatoes
- 6 small baking potatoes
- 1/2 cup onion, chopped
- 1 tbsp unsalted margarine
- 1 cl garlic, minced
- 1/4 cup skimmed milk, hot
- 1 tsp dill weed
- 1/8 tsp white pepper
- 1 tsp lemon peel, grated
- 1 tbsp parsley
- paprika
- cheese lemon herb potatoes
- veration
- 1/2 oz cheese, for each potatoe
- =
Directions
1
1.bake potatoes until done. Cool. 2.saute onions and garlic in unsalted margarine. Scoop out potatoes and mash. Beat in onion mixture, hot skimmed milk, lemon and pepper. Mix in dill and parsley. Refill skins. Sprinkle with paprika. Bake at 400f for 30 minutes. Variation: add ½ oz grated cheddar cheese on top of each potato before baking the final time. Food exchange per serving: 1 starch/bread exchange + ¼ fat exchange? (if cheese is used then the fat exchange would be changed).?
Recipe sourced from
fandom