Baked Potatoes with Chives and Sour Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 68.5 μg | (114 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,915 mg | (48 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 large Baked potatoes
- 30 grams melted butter
- salt
- 30 grams Chives
- 2 Cocktail Cucumber
- 300 grams Sour cream
- 100 grams Crème fraiche
- salt
- freshly ground peppers
Preparation steps
Preheat a convection oven to 180°C (approximately 350°F).
Tear off 4 pieces of aluminum foil, large enough to wrap the potatoes. Brush the aluminum foil with the butter, sprinkle with salt, and wrap the potatoes. Place in the oven and bake for 1 hour, until soft. If you'd like to cook the potatoes on the grill, lay the potatoes in the embers of a charcoal grill and cook for the same amount of time. Turn the potatoes occasionally.
Rinse and dry the chives, then thinly slice. Rinse and slice the cucumbers. Mix the sour cream with the creme fraiche, and season to taste with salt and pepper. Remove the foil from the potatoes, cut lengthwise, and spread apart. Top with the sour cream mixture, sprinkle with the chives, and garnish with the cucumber slices.
