Baked Potatoes with Meat and Vegetable Filling

4.6
Average: 4.6 (5 votes)
(5 votes)
Baked Potatoes with Meat and Vegetable Filling

Baked potatoes with meat and vegetable filling - Low in calories, but very filling: perfect!

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Health Score:
Health Score
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
367
calories
Calories

Healthy, because

Even smarter

Nutritional values

Thanks to the minced meat, the iron content of this dish is quite impressive - the trace element is needed, among other things, for the transport of oxygen in the body.

Enjoy a crisp salad to increase the vegetable portion of the meal.

1 serving contains
(Percentage of daily recommendation)
Calorie367 kcal(17 %)
Protein19 g(19 %)
Fat4 g(3 %)
Carbohydrates60 g(40 %)
Sugar added0 g(0 %)
Roughage6.7 g(22 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin12.7 mg(106 %)
Vitamin B₆0.8 mg(57 %)
Folate82 μg(27 %)
Pantothenic acid2 mg(33 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C85 mg(89 %)
Potassium1,838 mg(46 %)
Calcium59 mg(6 %)
Magnesium102 mg(34 %)
Iron4.7 mg(31 %)
Iodine16 μg(8 %)
Zinc3.8 mg(48 %)
Saturated fatty acids1 g
Uric acid138 mg
Cholesterol29 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
large, waxy Potatoes (each about 350 grams)
1
2
1
2
green, mild Chile peppers
1 tablespoon
200 grams
150 milliliters
2
2 sprigs

Preparation steps

1.

Thoroughly scrub potatoes. Pat dry and wrap tightly in aluminum foil. Poke with a fork several times. Place on a baking sheet and bake at 200°C (approximately 400°F) (fan oven 180°C, approximately 350°F, gas mark 3) for 50 minutes.

2.

Meanwhile, peel onion, carrots and garlic. Finely chop onion and garlic. Finely grate carrots. Rinse chile peppers, cut in half, remove seeds and chop.

3.

Heat oil in a pan. Cook tartar until crumbly over medium heat. Add chile peppers, garlic, onion and carrots. Cook for 2-3 minutes and deglaze with broth.

4.

Rinse tomatoes, peel, remove stalks and coarsely chop. Add to pan and simmer for 30 minutes.

5.

Rinse cilantro, shake dry and chop. Add to pan and season with salt and pepper.

6.

Remove potatoes from oven, unwrap and cut crosswise. Place on 4 plates and top with tartar mixture. Serve warm.