Baked Potatoes Stuffed with an Apple-Potato Salad
(Percentage of daily recommendation)
| Calorie | 97 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 54.1 μg | (90 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 338 mg | (8 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 large, waxy potatoes
- salt
- freshly ground peppers
- ½ tsp chopped rosemary
- 1 Tbsp apple cider vinegar
- 50 milliliters Vegetable broth
- 1 Tbsp Corn oil
- 1 sour Apple
- ½ Red onion
- 1 bunch small Arugula
Preparation steps
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.
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.
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.