Baked Potatoes Topped with Beef and Tomato Topping
Baked Potatoes topped with Beef and Tomato Topping - Low in calories, but very filling: perfect!
Healthy, because
Even smarter
Nutritional values
Thanks to the ground beef and beef broth, the iron content of this dish is quite impressive! Iron is important for blood production and the transport of oxygen in the body.
Pair this recipe with a crisp salad to add more vegetable nutrients to this meal.
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,838 mg | (46 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 29 mg |
Ingredients
- Ingredients
- 4 large, waxy potatoes (each about 12 oz.)
- 1 onion
- 2 carrots
- 1 garlic clove
- 2 green, mild chili peppers
- 1 Tbsp sunflower oil
- 8 ozs lean ground Beef (80% lean)
- 5 ozs Beef broth
- 2 Tomatoes
- 2 stalks cilantro
- salt
- peppers
Preparation steps
Thoroughly scrub potatoes. Pat dry and wrap tightly in aluminum foil. Poke with a fork several times. Place on a baking sheet and bake at 375°F for 50 minutes.
Meanwhile, peel onion, carrots and garlic. Finely chop onion and garlic. Finely grate carrots. Rinse chile peppers, cut in half, remove seeds and chop.
Heat oil in a pan. Cook beef until crumbly over medium heat. Add chile peppers, garlic, onion, and carrots. Cook for 2-3 minutes and deglaze with broth.
Rinse tomatoes, peel, remove seeds and coarsely chop. Add to pan and simmer on low heat for 30 minutes.
Rinse cilantro, shake dry and chop. Add to pan and season with salt and pepper.
Remove potatoes from the oven, unwrap and cut crosswise. Place on 4 plates and top with beef mixture. Serve warm.
