Baked Potatoes with Chive Cream
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 583 mg | (15 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 large Boiled potatoes (cooked the previous day)
- 1 bunch Chives
- 500 grams Quark
- 250 grams Natural yogurt
- 5 Tbsps Whipped cream
- salt
Preparation steps
1.
Wrap the potatoes in foil and bake on the center rack in a preheated oven (200°C/approximately 400°F) for 15 minutes.
2.
Rinse chives, shake dry and cut into rolls.
3.
Stir quark with yogurt and whipping cream until creamy, season with salt and stir in the chives.
4.
Remove the potatoes from the foil, cut lengthwise, press apart slightly and serve filled with chive cream.
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