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Nutrient Analysis Per Serving
| Calories | 43 kcal |
| Carbohydrates | 5.3 g |
| Protein | 1.1 g |
| Fat | 2.3 g |
| Saturated | 59% |
| Monounsaturated | 28.3% |
| Polyunsaturated | 6.4% |
| Trans | 6.3% |
| Sodium | 76 mg |
| Calcium | 21 mg |
| Fiber | 1.2 g |
| Iron | 0.23 mg |
| Vitamin C | 13 mg |
| Vitamin A | 42 RE |
Preparation time: 8 minutes
| 1/4 cup | finely chopped onion | 50 mL |
| 1 | tomato, chopped | 1 |
| 1/2 cup | kernel corn, canned | 125 mL |
| 1/2 cup | chopped green pepper | 125 mL |
| to taste | salt and pepper | to taste |
| 2 tsp | lime or lemon juice | 10 mL |
| 1/2 cup | sour cream (regular or low-fat) or plain yogurt | 125 mL |
| 1 tbsp | chopped fresh cilantro(or basil, oregano, or parsley); or 1 tsp (5 mL) dried | 15 mL |
Shortly before serving, combine all ingredients. To bake PEI Potatoes, choose uniform sized potatoes, wash potatoes and pierce the skins several times with a fork to allow steam to escape. Do not wrap in foil unless barbecuing. Bake potatoes directly on the oven rack or a baking sheet until fork tender. Remove potatoes from the oven, make an X on one side with a fork or knife. Fluff potato with a fork or blossom the potato by pushing the ends toward the centre. The following range of oven temperatures lets you bake potatoes along with the rest of the meal. Bake at: 425°F(220°C) for 40-50 minutes 375°F(190°C) for 50-60 minutes 325°F(160°C) for 75-85 minutes. To decrease baking time up to half, place metal skewers or prongs through each potato. Makes 8 servings (4 Tbsp or 60mL servings).
This potato recipe is brought to you courtesy of: PEI Potato Board
