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Baked Potatoes with Different Sauces

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Baked Potatoes with Different Sauces
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
255
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie255 kcal(12 %)
Protein11.19 g(11 %)
Fat4.36 g(4 %)
Carbohydrates49.64 g(33 %)
Sugar added0 g(0 %)
Roughage5.98 g(20 %)
Vitamin A119.41 mg(14,926 %)
Vitamin D0.44 μg(2 %)
Vitamin E1.34 mg(11 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.12 mg(11 %)
Niacin3.09 mg(26 %)
Vitamin B₆0.39 mg(28 %)
Folate61.15 μg(20 %)
Pantothenic acid0.07 mg(1 %)
Biotin2.16 μg(5 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C53.79 mg(57 %)
Potassium1,395.74 mg(35 %)
Calcium99.53 mg(10 %)
Magnesium48.79 mg(16 %)
Iron2.07 mg(14 %)
Iodine13.57 μg(7 %)
Zinc0.64 mg(8 %)
Saturated fatty acids2.08 g
Cholesterol53.69 mg
Author of this recipe:

Ingredients

for
8
servings
2 kilograms
For the quark cream
250 grams
50 grams
Salt (and pepper)
For the tomatoes
300 grams
2 tablespoons
For the eggs
2
hardboiled Eggs
2 tablespoons
chopped Parsley
For the horseradish
freshly grated Horseradish
For the pickles
1
chopped Onion
4
medium-sized Pickled cucumbers
For the mustard
1 teaspoon
medium hot Mustard
1 teaspoon
coarsely ground Mustard powder

Preparation steps

1.

Preheat the oven to 200°C (approximately 390°F). Scrub the potatoes thoroughly and prick all over with a fork. Wrap in aluminum foil and bake in the oven until knife-tender, about 1 hour.

2.

For the quark cream:

3.

In a bowl, stir the quark with the creme fraiche until smooth. Season with salt and pepper to taste.

4.

For the tomatoes: 

5.

Dice the tomatoes. In a bowl, stir 2 tablespoons of the chives into the quark cream along with the tomatoes. Season with cayenne to taste.

6.

For the eggs:

7.

Cube the hard-boiled eggs. Stir into the quark cream along with the parsley.

8.

For the horseradish: 

9.

Stir the horseradish into the quark cream.

10.

For the pickles: 

11.

Peel and chop 1 onion. Finely chop 4 gherkins. Stir the onion and gherkins into the quark cream mixture. 

12.

For the mustard: 

13.

Stir the medium hot mustard and ground mustard into the quark cream mixture.

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