Baked Potato with Tuna Filling
(2 votes)
(2 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
384
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,141 mg | (29 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 medium sized potatoes
- olive oil
- Sea salt
- freshly ground peppers
- 1 green Bell pepper
- 1 shallot
- 120 grams Natural yogurt
- 250 grams Tuna (canned in its own liquid)
- 1 splash lemon juice
Preparation steps
1.
Preheat the oven to 180°C.
2.
Rinse the potatoes thoroughly, pat dry and place on a baking sheet lined with baking paper, drizzle with a little olive oil, season with salt and pepper and bake in preheated oven for about 50 minutes.
3.
Meanwhile rinse the pepper, cut in half, remove seeds and ribs and cut into small cubes. Peel the shallot, chop finely and mix with the peppers and yogurt. Drain the tuna well, break up with a fork and stir into the yogurt mixture. Season with salt, pepper and lemon juice.
4.
Remove the potatoes from the oven, cut lengthwise and press slightly apart. Fill with the tuna mixture, arrange on plates and serve with pepper.
