Jacket Potatoes With Roasted Veggies & Goat Cheese
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 15.2905 |
| Energy (kCal) | 519.98 |
| Carbohydrates (g) | 29.5085 |
| Total fats (g) | 40.798 |
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Cuisine
European >> UK >> English
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat oven to 150 (fan)/170 (gas/electric) degrees Celsius. | 2. Massage some oil on the skins of each potato, then rub some coarse salt over them. | 3. Prick each potato all over with a fork. | 4. Set in the oven and roast 1 1/2- 2 hours, or until potatoes are crisp and tender (time will vary depending on the actual size and type of potato you use). | 5. Meanwhile, get all your veggies together in a roasting pan. | 6. Drizzle a bit of oil on top (mabye 2 Tbsp.just enough to lightly coat the veggies). | 7. Sprinkle with a bit of coarse salt to taste and then toss. | 8. Roast for about 1 hour, tossing at least once while cooking, or until all are nicely roasted. | 9. Once potatoes are ready, cut an X into the top of each and fluff the insides with fork. | 10. Place a pat of butter to taste inside each potato. | 11. Place some slices of goat's cheese into each potato and pop back into the oven long enough to melt the cheese (maybe 5 minutes). | 12. Toss the roasted veggies with a few spoonfuls of pesto sauce or a flavorful salad dressing (such as honey mustard or Caesar or ranch). | 13. Set each potato onto a serving plate, and spoon a hearty portion of roasted veggies over the top, letting it spill over the sides. | 14. Serve with extra butter, salt, pepper on the side for each person to adjust the seasonings to their tastes. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| baking potato | 4 | scrubbed | - | - | - | - | |
| salt | coarse | - | - | - | - | ||
| olive oil | - | - | - | - | |||
| butter | 4 | tablespoons | 342.0 | 15.714 | 10.686 | 28.8 | |
| goat cheese | sliced | - | - | - | - | ||
| red bell pepper | 1 | seeded cut | - | - | - | - | |
| eggplant | 1 | cut | - | - | - | - | |
| onion | 1 | peeled cut | 44.0 | 10.274000000000001 | 1.21 | 0.11 | |
| zucchini | 1 | cut | 2.31 | 0.3421 | 0.2981 | 0.044000000000000004 | |
| garlic | - | - | - | - | |||
| mushroom | 1 | cup | - | - | - | - | |
| pesto sauce | 2 | tablespoons | 131.67 | 3.1784 | 3.0964 | 11.844000000000001 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.