Baked Potatoes with Cheese, Ham and Corn
Healthy, because
Even smarter
Nutritional values
Potatoes give us a long-lasting feeling of satiety due to complex carbohydrates. They are also able to lower high blood pressure. Although they do not contain a particularly large amount of protein, the protein they contain is of very high quality because our body can process it well.
The baked potatoes with cheese, bacon and corn are perfect with a colourful leaf salad. You can also serve the potatoes as a side dish with grilled food.
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 Tbsps vegetable oil
- 4 large waxy potatoes
- salt
- freshly ground peppers
- 60 grams Gouda
- 60 grams Cheddar cheese
- 100 grams Crème fraiche
- 2 Tbsps Corn kernel (canned)
- 4 Tbsps ham
- 2 scallions
Preparation steps
Preheat the oven to 200°C (approximately 400°F) and brush a baking sheet with oil. Rinse the potatoes thoroughly, cut in half lengthwise and place cut side down on the sheet. Season with salt and pepper and brush with oil. Bake in the oven for about 40 minutes.
Grate both cheeses and mix with the crème fraîche, the drained corn and ham. Trim the scallions, rinse, cut into rings and mix in.
Turn over the potatoes, slightly hollow with a spoon, mash the scooped potato finely with a fork and mix with the cream. Scoop the mixture back into the potatoes. Bake in the oven au gratin for about 15 minutes.
Serve with a dip if desired.
