Baked Potatoes with Mascarpone Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 744 cal. | (35 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,213 mg | (30 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 234 μg | (117 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 34.9 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 800 grams potatoes
- 3 Tbsps olive oil
- Caraway
- salt
- peppers
- 500 grams Mascarpone
- 6 Tbsps lemon juice
- 1 pinch sugar
- 3 Tbsps Fruit Vinegar
- 1 tsp Mustard
- 1 bunch Radish
- 200 grams soybean sprout
- 1 bunch Cress
Preparation steps
Rinse and scrub potatoes and halve lengthwise. Coat baking sheet with oil. Place potato halves, cut-side up, on the baking sheet. Brush potatoes with remaining oil and sprinkle with salt and caraway seeds. Bake in an oven preheated to 180°C (approximately 350°F), about 30 minutes. Mix mascarpone with salt and pepper to taste, sugar, 5 tablespoons lemon juice, 2 tablespoons vinegar and mustard.
Rinse radishes and cut or shave into thin strips. Fold radishes into mascarpone mixture. Place sprouts in a colander and pour boiling water over them. Rinse sprouts with cold water and drain. Mix sprouts with 1 tablespoon vinegar and lemon juice. Season with salt and a pinch of sugar. Serve potatoes with sprouts and mascarpone dip and sprinkle with snipped cress.
