Baked Potatoes with Herb Sour Cream
Healthy, because
Even smarter
Nutritional values
Foil potatoes with herb sour cream are not only delicious but also healthy: the combination of potatoes and sour cream results in high protein quality and are easily digestible by the body. The various herbs score points with essential oils that are good for the stomach and a load of immune-strengthening vitamin C.
A fresh leaf salad with a dressing of vinegar, honey, and oil or a spicy vegetable pan with everything the fridge has to offer goes well with the baked potatoes with herb curd. Frozen herbs can also be used instead of the fresh herbs in the winter.
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 53.7 μg | (90 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 597 mg | (15 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 8 young new Potato
- Aluminum foil
- 2 bunches Chives
- ½ bunch parsley
- ½ bunch Basil
- 14 ozs Sour cream
- salt
- freshly ground peppers (from the mill)
- 1 Tbsp lemon juice
Preparation steps
Rinse potatoes thoroughly, pat dry and wrap tightly into the foil. Prick with a fork several times and place onto oven grill rack and bake in a preheated oven at 325°F for 50-60 minutes or until tender. Rinse chives, parsley and basil and chop finely.
Combine fresh herbs with sour cream and season with salt, pepper, and lemon juice. Mix well. Unwrap potatoes, split open and top with sour cream mixture. Serve.
