Stuffed Potatoes
Stuffed Potatoes - Lucky oven treat for a crowd of small connoisseurs - but also an ideal family meal
Healthy, because
Even smarter
Nutritional values
Filled potatoes with minced meat and nuts provide a particularly thick portion of protein. And because the potatoes are cooked with their skins on and peeled later, they provide around 40 percent more potassium and vitamin C.
For a vegetarian version of the stuffed potato, simply replace the minced meat with soya meat! Serve a green salad with yoghurt dressing with the stuffed potatoes if desired.
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 876 mg | (22 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 39 mg |
Ingredients
- Ingredients
- 3.3 lbs large, waxy potatoes
- 2 small onions (each about 30 grams)
- 13 ozs Mozzarella
- 8 Tomatoes (each about 80 grams)
- 12 ozs mixed Ground meat
- 7 ozs Quark
- 2 Tbsps chopped Walnut
- 3 Tbsps Tomato paste
- salt
- peppers
- 1 Tbsp herbes de Provence
Kitchen utensils
Preparation steps
Rinse potatoes thoroughly. Add potatoes to a pot, fill with water, cover and bring to a boil. Cook for 25-30 minutes. Meanwhile, peel and finely chop onions and place in a large bowl.
Drain mozzarella and dice into small cubes. Rinse tomatoes, cut out stems and slice into 1 cm (approximately 1/2-inch) thick slices.
Drain potatoes, rinse under cold water and peel. Halve potatoes lengthwise and scoop out a small portion from the center of each half and place in the bowl with onions. Make a small slice on the rounded side of the potatoes if necessary so that they stand upright.
Crush the scooped potato pulp with a fork, Add the ground meat, quark, walnuts, and tomato paste to the potatoes and onions. Season with salt, pepper and herbes de Provence.
Mix well with the dough hook of a hand mixer. Fill the potato halves with meat mixture. Lay 1 slice of tomato over each potato half and sprinkle with mozzarella.
Line a baking sheet with parchment paper and place the stuffed potatoes on the sheet. Bake in a preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) for about 15 minutes. Turn off the oven and allow the stuffed potatoes to rest in oven for 5 minutes before serving.
