Baked Potato with Amaranth Stuffing
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
242
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 200°C. Rinse the potatoes thoroughly, brush with oil and place on a lined baking tray. Bake in preheated oven on the lower rack for 50-60 minutes (depending on the thickness of the potatoes).
2.
In the meantime, bring the amaranth with the vegetable stock to a boil and simmer at lowest heat for 20 minutes. Then let soak for another 10-15 minutes. Let the amaranth drain then mix with the herbs, olive oil and 1 tablespoon butter. Season with salt and pepper.
3.
After the potatoes are done carve an X, insert 1-2 tablespoons of amaranth mixture, sprinkle with Parmesan and serve immediately.
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