Name: Filled jacket potatoes
Total time: 2 h 10 min
Yield: 4
Cuisine: American, North America
Ingredients: 4 large, floury potatoes; olive oil; salt; 1.333 cups soft Cheese; 1 cup crumbled Gorgonzola; 2 tablespoons chopped, mixed Herbs (tarragon, sage, parsley); 4 tablespoons sun-dried tomatoes (in olive oil)

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Difficulty:	easy
Preparation:	130 min
Ready in:	130 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	349 kcal	(17%)
Protein	17 g	(34%)
Fat	21 g	(26%)
Carbohydrates	30 g	(12%)
Added Sugar	0 g	(0%)
Roughage	3 g	(10%)
Vitamin A	160.07 µg	(20%)
Vitamin D	0.23 µg	(5%)
Vitamin E	0.3 mg	(3%)
Vitamin B1	0.14 mg	(13%)
Vitamin B2	0.13 mg	(9%)
Niacin	3.36 mg	(21%)
Vitamin B6	0.23 mg	(16%)
Folate	29.32 µg	(15%)
Pantothenic Acid	0.22 mg	(4%)
Biotin	0 µg	(0%)
Vitamin B12	0.57 µg	(23%)
Vitamin C	28.32 mg	(35%)
Potassium	885.54 mg	(44%)
Calcium	568.61 mg	(71%)
Magnesium	40.37 mg	(11%)
Iron	1.62 mg	(12%)
Iodine	0 µg	(0%)
Zinc	1.31 mg	(13%)
Saturates	13 g
Uric Acid	0 g
Cholesterol	62.79 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

4	large, floury potatoes
	olive oil
	salt
1 ⅓ cups	soft Cheese
1 cup	crumbled Gorgonzola
2 tablespoons	chopped, mixed Herbs (tarragon, sage, parsley)
4 tablespoons	sun-dried tomatoes (in olive oil)

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Filled jacket potatoes

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Directions

1 Preheat the oven to 200°C (180° fan) 400°F gas 6.

2 Prick the potatoes several times with a fork. Rub with oil and sprinkle with salt. Place on a baking tray and bake for 1 1/2-2 hours, depending on the size of the potato, until tender.

3 Mix together the soft cheese, Gorgonzola, herbs and tomatoes.

4 Cut a cross in the top of each potato, pull apart slightly and fill with the cheese and tomato filling. Return to the oven for a further 5-10 minutes, until the cheese has melted.

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