Directions:
- Scrub potatoes and pierce each with a fork.
- Set potatoes directly on the rack in a 325° oven and bake until soft when pressed, 1 to 1 1/4 hours (about 45 minutes in a convection oven).
- Meanwhile, in a blender or food processor, combine lemon juice, parsley, watercress, tarragon, and sour cream. Whirl until mixture is smoothly puréed, scraping container sides as required.
- Cut a slit across the top of each potato and pinch sides to pop open top. Set potatoes on a platter and spoon a little of the green sauce into each. Serve with remaining sauce and salt to add to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1115.06 Kcal (4669 kJ) | ||
| Calories from fat | 172.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.14g | 29% | |
|---|---|---|---|
| Cholesterol | 60.38mg | 20% | |
| Sodium | 447.84mg | 19% | |
| Potassium | 3176.52mg | 68% | |
| Total Carbs | 219.52g | 73% | |
| Sugars | 69.09g | 276% | |
| Dietary Fiber | 34.73g | 139% | |
| Protein | 19.23g | 38% | |
| Vitamin C | 192mg | 320% | |
| Vitamin A | 11.3mg | 378% | |
| Iron | 12.3mg | 68% | |
| Calcium | 604.2mg | 60% | |
| Amount Per 100 g | |||
| Calories | 80.95 Kcal (339 kJ) | ||
| Calories from fat | 12.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 29% | |
|---|---|---|---|
| Cholesterol | 4.38mg | 20% | |
| Sodium | 32.51mg | 19% | |
| Potassium | 230.62mg | 68% | |
| Total Carbs | 15.94g | 73% | |
| Sugars | 5.02g | 276% | |
| Dietary Fiber | 2.52g | 139% | |
| Protein | 1.4g | 38% | |
| Vitamin C | 13.9mg | 320% | |
| Vitamin A | 0.8mg | 378% | |
| Iron | 0.9mg | 68% | |
| Calcium | 43.9mg | 60% | |
* 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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