Directions:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once.
- Meanwhile, in a small saucepan, combine the peach, butter, cinnamon-sugar and salt; bring to a boil. Cook and stir for 2-3 minutes or until the peach is tender. Cut an X in the top of each potato; fluff pulp with a fork. Spoon peach mixture into each potato. Sprinkle with pecans. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.64 Kcal (1296 kJ) | ||
| Calories from fat | 151.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.84g | 26% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 111.69mg | 5% | |
| Potassium | 561.49mg | 12% | |
| Total Carbs | 38.63g | 13% | |
| Sugars | 15.6g | 62% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 4.19g | 8% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 1.6mg | 9% | |
| Calcium | 57.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 157.38 Kcal (659 kJ) | ||
| Calories from fat | 77.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 26% | |
|---|---|---|---|
| Cholesterol | 11.64mg | 8% | |
| Sodium | 56.77mg | 5% | |
| Potassium | 285.38mg | 12% | |
| Total Carbs | 19.63g | 13% | |
| Sugars | 7.93g | 62% | |
| Dietary Fiber | 3.02g | 24% | |
| Protein | 2.13g | 8% | |
| Vitamin C | 2.8mg | 9% | |
| Vitamin A | 0.7mg | 47% | |
| Iron | 0.8mg | 9% | |
| Calcium | 29.3mg | 6% | |
* 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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