Baked Potato Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 129.8 μg | (216 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 179 mg | (188 %) | ||
| Potassium | 1,437 mg | (36 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 kilogram potatoes (elongated, predominantly waxy)
- 2 Tbsps vegetable oil
- salt
- peppers
- 2 red Bell pepper
- 2 garlic cloves
- 1 bunch parsley
- 250 grams Mozzarella
- 1 Tbsp Sour cream
- 1 Tbsp Caper
- 250 grams mixed Lettuce
- 1 Tbsp balsamic vinegar
- 4 Tbsps olive oil
- ½ bunch salt
- peppers
- salt
- peppers
Preparation steps
Rinse potatoes thoroughly and cut in half lengthwise. Heat oil in a pan and cook potatoes in portions on each side for 5 minutes. Remove and season with salt and pepper. Cut peppers in half, remove seeds and ribs, rinse and mince.
Peel and press garlic. Rinse and mince parsley. Drain and chop mozzarella.
In an ovenproof dish, layer potatoes, cut side up. Add peppers, parsley and mozzarella. Combine sour cream and capers, then spread onto mozzarella. Season with salt and pepper.
Bake in an oven preheated to 180°C (approximately 350°F) for 30 minutes.
Rinse lettuce, dry and tear into bite-sized pieces. Whisk together vinegar, oil, salt and pepper to create a dressing. Rinse and mince dill and stir into dressing. Drizzle dressing onto lettuce and toss.
Remove casserole from oven. Serve potatoes with salad.
