Baked Potato With Rosemary, Olive Oil And Goat Cheese

* Exported from MasterCook *

Baked Potato With Rosemary, Olive Oil And Goat Cheese

Recipe By : Chef Brian Moran of the Milwaukee Club
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 russet potato
olive oil
sea salt
1 Teaspoon fresh chopped rosemary
1/2 Tablespoon extra virgin olive oil
1 Tablespoon 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.



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