The complex carbohydrates from the potato have a good and long-lasting satiating effect. Although the protein from the potato is not available in abundant quantities, it is still of high quality, especially in combination with the curd cheese. A good portion of calcium from the herbal quark provides the bones and teeth with strength and health.
Basically you can also do without the aluminium foil. This saves waste and probably also cooking time.
(Percentage of daily recommendation)
|Calorie||224 kcal||(11 %)|
|Protein||11.05 g||(11 %)|
|Fat||7.05 g||(6 %)|
|Carbohydrates||29.65 g||(20 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3 g||(10 %)|
|Vitamin A||107.18 mg||(13,398 %)|
|Vitamin B₁||0.12 mg||(12 %)|
|Vitamin B₂||0.03 mg||(3 %)|
|Niacin||1.6 mg||(13 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||24 μg||(8 %)|
|Vitamin C||28.94 mg||(30 %)|
|Potassium||879.96 mg||(22 %)|
|Calcium||161.09 mg||(16 %)|
|Magnesium||24 mg||(8 %)|
|Iron||1.17 mg||(8 %)|
|Zinc||0.3 mg||(4 %)|
|Saturated fatty acids||3.53 g|
Preheat the oven to 180°C (approximately 350°F).
Rinse the potatoes thoroughly, pat dry, then wrap tightly in foil and prick all around with a fork. Bake on the middle rack of the preheated oven for about 50 minutes. When a fork inserted through the foil meets no resistance, the potatoes are done.
Mix the cheese with the chives and season with lemon juice, salt and pepper.
Unwrap the potatoes, cut lengthwise and each put a dab of cheese inside each. Serve hot.