Directions:
- One day or several hours ahead, prick potatoes with a fork. Bake in a 425 degree.
- Oven for 40 to 50 minutes or till tender. Cool, Wrap and store in refrigerator.
- At serving time, cut baking potatoes into quarters. Scoop out the insides
- (reserve for another use), leaving 1/2 inch thick shells. Lightly brush both
- Sides of potato skins with olive oil. Place, cut side up, on a large baking sheet.
- Bake at 425 degrees about 15 minutes or till crisp. Meanwhile, in a small bowl
- Combine the chopped tomatoes, basil, and garlic powder. Spoon some of the tomato
- Mixture into each potato quarter. Sprinkle with Parmesan cheese. Bake for 2 to 3.
- More minutes until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.49 Kcal (123 kJ) | ||
| Calories from fat | 22.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 4% | |
|---|---|---|---|
| Cholesterol | 0.73mg | 0% | |
| Sodium | 14.38mg | 1% | |
| Potassium | 76.86mg | 2% | |
| Total Carbs | 1.37g | 0% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 0.65g | 1% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 86.17 Kcal (361 kJ) | ||
| Calories from fat | 65.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 4% | |
|---|---|---|---|
| Cholesterol | 2.14mg | 0% | |
| Sodium | 42mg | 1% | |
| Potassium | 224.57mg | 2% | |
| Total Carbs | 4g | 0% | |
| Sugars | 2.75g | 4% | |
| Dietary Fiber | 0.98g | 1% | |
| Protein | 1.91g | 1% | |
| Vitamin C | 12.7mg | 7% | |
| Iron | 0.2mg | 0% | |
| Calcium | 39.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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