Baked Potatoes Stuffed with an Apple-Potato Salad

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Baked Potatoes Stuffed with an Apple-Potato Salad
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Health Score:
Health Score
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
110
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie110 kcal(5 %)
Protein2.42 g(2 %)
Fat3.6 g(3 %)
Carbohydrates20.72 g(14 %)
Sugar added0 g(0 %)
Roughage2.76 g(9 %)
Vitamin A8.19 mg(1,024 %)
Vitamin D0 μg(0 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.91 mg(8 %)
Vitamin B₆0.14 mg(10 %)
Folate19.18 μg(6 %)
Pantothenic acid0.06 mg(1 %)
Biotin1.12 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C16.99 mg(18 %)
Potassium436.97 mg(11 %)
Calcium20.79 mg(2 %)
Magnesium16.98 mg(6 %)
Iron0.67 mg(4 %)
Iodine0.37 μg(0 %)
Zinc0.21 mg(3 %)
Saturated fatty acids0.52 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
large, waxy Potatoes
freshly ground Pepper
½ teaspoon
1 tablespoon
50 milliliters
1 tablespoon
1
sour Apple
½
Red Onion
1 bunch
small Arugula

Preparation steps

1.

Rinse the potatoes, and without peeling cut in half lengthwise. Place the potatoes on a baking sheet with the cut side up. Season with salt, pepper and rosemary. Bake in a preheated oven at180°C (approximately 350°F) for about 30 minutes.

2.

Mix the vinegar, broth and oil. Season with salt and pepper. Cut the apple into quarters, core and cut into small squares. Mix the apple with the vinegar mixture. Peel the onion and chop finely. Add the onion to the apple mixture. Rinse the arugula, sort and spin dry, picking it apart as needed.

3.

When the potatoes are done baking, hollow out each half leaving enough for the potatoe to hold its shape. Dice the potato insides you hollowed out, mix in with the apple mixture and fill in the potato shells. Serve garnished with the arugula.