Healthier Version Of A Classic Recipe

Baked Potatoes Topped with Beef and Tomato Topping

4.6
Average: 4.6 (5 votes)
(5 votes)
Baked Potatoes Topped with Beef and Tomato Topping

Baked Potatoes topped with Beef and Tomato Topping - Low in calories, but very filling: perfect!

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Health Score:
98 / 100
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 ground beef and beef broth, the iron content of this dish is quite impressive! Iron is important for blood production and the transport of oxygen in the body.

Pair this recipe with a crisp salad to add more vegetable nutrients to this meal.

1 serving contains
(Percentage of daily recommendation)
Calorie367 cal.(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

Ingredients

for
4
Ingredients
4 large, waxy potatoes (each about 12 oz.)
1 onion
2 carrots
1 garlic clove
2 green, mild chili peppers
1 Tbsp sunflower oil
8 ozs lean ground Beef (80% lean)
5 ozs Beef broth
2 Tomatoes
2 stalks cilantro
salt
peppers
How healthy are the main ingredients?
Beefpotatoonioncarrotgarlic cloveTomato

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 375°F 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 beef 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 seeds and coarsely chop. Add to pan and simmer on low heat for 30 minutes.

5.

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

6.

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