Baked Potato Appetizers with Sour Cream
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
240
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 828 mg | (21 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the baked potatoes
- 8 potatoes
- 1 Tbsp vegetable oil
- salt
- peppers
- For the sour cream
- 150 grams Sour cream
- 1 scallion
- Colorful pepper
- salt
- 1 generous pinch Broth
Preparation steps
1.
For the baked potatoes: Scrub the potatoes thoroughly, halve then toss with oil and season with salt and pepper. Place, cut-side down, in a greased baking dish and bake in a preheated oven at 200°C (approximately 400°F) for 25-30 minutes. Meanwhile, for the sour cream: Stir together the sour cream and broth until smooth and season with salt. Rinse the scallions, trim and slice into thin rings. Coarsely grind the peppercorns using a mortar and pestle.
2.
Remove the potatoes from the oven and carefully transfer to a cutting, cut-side up. Spoon a little sour cream over each potato and sprinkle with crushed peppercorns and scallions. Arrange on a serving platter and insert toothpicks or skewers into each potato. Serve with wine, if desired.
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