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Ingredients
- 4 (6 ounce.) Russet potatoes
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon instant chopped onion
- 1/4 teaspoon garlic pwdr
- 1/4 teaspoon pepper
- 4 teaspoon butter
Directions
- Cut unpeeled potatoes crosswise in 1/4 inch thick slices, cutting to but not quite through bottom of potato. Arrange potatoes, spoke fashion, in a 10 inch pie plate. In a small bowl, combine all ingredients, except butter. Mix well. Carefully spoon herb mix between potato slices. Spoon any remaining herb mix atop potatoes. Dot each potato with 1 tsp. butter. Microwave at full power (high) for 11 to 13 min or possibly till almost tender in centers, rearranging potatoes once. Cover pie plate with foil. Let stand, covered, 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 2 servings | |
| Calories 341 | |
| Calories from Fat 70 | 21% |
| Total Fat 8.01g | 10% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 80mg | 3% |
| Potassium 1436mg | 41% |
| Total Carbs 62.31g | 17% |
| Dietary Fiber 4.7g | 16% |
| Sugars 2.25g | 2% |
| Protein 7.56g | 12% |
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