Baked Potatoes with Meat and Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 903 mg | (23 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 large waxy potatoes
- 1 shallot
- 2 garlic cloves
- 3 Tbsps olive oil
- 250 grams Ground meat
- 150 grams pureed Tomatoes
- 1 bay leaf
- 1 tsp Italian Fresh herbs
- 100 grams Eggplant
- 100 grams Zucchini
- salt
- freshly ground peppers
- 1 pinch sugar
- 150 grams Sour cream
- 1 Tbsp lemon juice
- 1 handful Dill (with flowers)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Rinse the potatoes thoroughly, brush and pat dry. Wrap the potatoes in aluminum foil, place on a baking sheet and bake in the oven for about 45 minutes.
Peel and finely chop the shallot and garlic cloves. In oil, cook the meat until crumbly. Pour in the pureed tomatoes, add the bay leaf and herbs and let it simmer for about 30 minutes on low heat. Rinse, trim and chop the eggplant and zucchini. Add the vegetables in the last 10 minutes of cooking and stir continuously. Season the sauce with salt, pepper and sugar.
Remove the potatoes from the oven, let cool slightly, unwrap, cut a cross on the top and press slightly apart. Place the potatoes on a parchment-lined baking sheet and fill the baking sheet with the stew. Bake again for about 10 minutes.
Mix the sour cream with the lemon juice until smooth and season with salt. Rinse the dill, shake dry, set the flowers aside and finely chop the rest.
Take out the potatoes from the oven, sprinkle with dill and mix the stew and the sour cream well. Serve the potatoes with a tablespoon of the sour cream stew on top and garnish with the dill flowers.
