Baked Potatoes with Four Fillings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,217 mg | (30 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the tomato and mozzarella filling
- ½ scoop Mozzarella
- 1 Tomato
- 4 black, pitted Olives
- 1 Tbsp Basil pesto (from a jar)
- 1 Tbsp olive oil
- freshly ground peppers
- Basil (for garnish)
- For the tuna filling
- ½ can Tuna (packed in its own juice)
- 3 Tbsps Sour cream
- 3 Tbsps Crème fraiche
- 1 Tbsp freshly grated Parmesan
- 50 grams Zucchini
- Tarragon (for garnish)
- For the cottage cheese filling
- 5 Tbsps Cottage cheese
- 2 Tbsps Whipped cream
- 1 Tbsp scallions
- 1 small, red chopped onion
- 2 Tbsps chopped Sardine (canned)
- For the cucumber yogurt filling
- ¼ Cucumber
- 3 Tbsps cream cheese
- 4 Tbsps Yogurt (0.1% fat)
- 1 hard-boiled, chopped egg
- 1 tsp finely chopped Dill
Preparation steps
For the baked potatoes: Scrub the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes.
Drain the potatoes and place in the hot pot to remove excess water. Remove and cool. Slice a small amount off 1 side of each potato. Use a spoon to hollow out the potato flesh. Place in a bowl and mash with a fork.
Preheat the oven to 200°C (approximately 390°F).
For the tomato and mozzarella filling: Drain the mozzarella and cut into cubes. Rinse the tomatoes, quarter, core and dice small. Chop the olives.
In a bowl, stir 1/4 of the mashed potatoes with the olives and pesto. Fill the potatoes and top with the tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper to taste. Bake for 5 minutes until the top the golden. Serve garnished with basil.
For the tuna filling: Drain the tuna and flake with a fork. In a bowl, stir the tuna with the sour cream, creme fraiche and Parmesan. Season with salt and pepper to taste. Rinse, trim and slice the zucchini. Heat 1 tablespoon oil in a skillet. Add the zucchini and cook until tender. Fill 2 potatoes with sour crem, top with the zucchini slices and tuna mixture and top with the remaining sour cream. Bake for 5 minutes. Serve garnished with tarragon.
For the cottage cheese filling: In a bowl, stir the cottage cheese with the cream chives, onion, sardines and salt until thoroughly combined. Fill the potatoes and serve immediately.
For the cucumber yogurt filling: Rinse, peel and grate the cucumber. In a bowl, stir the cream cheese with the yogurt and egg. Season with salt and pepper to taste. Stir in the dill and fill the potatoes. Garnish with the cucumber and dill.
