Punch up any dish with a hint of an aromatic citrus fruit. Clementines, like other citrus fruits, are rich in vitamin C, and, interestingly enough, they’re actually hybrids of mandarins and sweet oranges. Adding the zest and juice of a clementine gives baked potatoes new life, and added nutrition!
Yields: 6 servings | Serving Size: 1 baked potato with butter | Calories: 297 | Total Fat: 15 g | Saturated Fat: 8 g | Trans Fat: 0 g | Cholesterol: 30 mg | Sodium: 114 mg | Carbohydrates: 37 g | Dietary Fiber: 5 g | Sugars: 2 g | Protein: 4 g | SmartPoints (Freestyle): 11
- 2 ounces softened butter
- 2 teaspoons fresh clementine juice
- 1 teaspoon clementine zest
- 4 medium potatoes
- Extra virgin olive oil
- In a bowl, mix the butter, clementine juice, zest and salt until smooth.
- Transfer it on a piece of aluminum foil and roll it tightly like a sausage. Twist both ends of the foil to seal. Refrigerate it until it hardens.
- Brush the unpeeled potatoes with extra virgin olive oil then wrap each potato with a piece of aluminum foil.
- Bake the wrapped potatoes in a pre-heated oven of 395 degrees F for 1 hour or until they are cooked through. Note that the cooking time varies with the size of the potatoes.
- When the potatoes are cooked, open the foil then slice halfway through in the middle then sprinkle with salt.
- Unwrap the butter then slice it. Distribute them on top of the hot potatoes or serve on the side.
More great recipes with citrus fruits:
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