Baked Potatoes with Creamy Dips
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
471
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,215 mg | (30 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the potatoes
- 1 kilogram waxy potatoes
- 2 Tbsps Mustard seed
- 1 tsp salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- For the dips
- 500 grams Quark
- 3 Tbsps milk
- 1 Tbsp lemon juice
- 1 handful mixed Fresh herbs (such as chervil, parsley, chives)
- salt
- freshly ground peppers
- 60 grams Blue cheese (such as Roquefort)
- 100 grams fresh Beets
Preparation steps
1.
Line baking sheet with parchment paper.
2.
Scrub potatoes well. Cut into wedges and place into a bowl. Season with mustard seeds, salt and pepper and drizzle with oil. Mix well and spread on a baking sheet. Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes.
3.
For the dips: Whisk 300 grams (approximately 10 1/2 ounces) of quark with milk and lemon juice until smooth. Rinse herbs, shake dry and finely chop leaves. Add to the creamy mixture and season with salt and pepper.
4.
Mash blue cheese with a fork in another bowl. Add remaining quark and mix well. Rinse and peel beets and cut into thin sticks. Add to the cheese mixture and season with salt and pepper.
5.
Serve hot potatoes with two dips.
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