Baked Potatoes with Pepper Sauce
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
403
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 284 mg | (299 %) | ||
| Potassium | 1,324 mg | (33 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 red Bell pepper
- 1 kilogram young potatoes
- 8 Tbsps olive oil
- 3 garlic cloves
- salt
- freshly ground peppers
- 1 small, red chili pepper
Preparation steps
1.
Rinse and dry peppers, halve and remove seeds and ribs. Place skin side up on a baking tray.
2.
Peel potatoes and dice. Heat 4 tablespoons of olive oil in a pan and cook potatoes. Reduce heat to medium and continue cooking potatoes, turning occasionally, for 15-20 minutes. Peel and halve garlic cloves and add to potatoes in the last 5 minutes. Season with salt and pepper.
3.
Roast peppers under a broiler until skin blackens and blisters, watching carefully. Rinse and dry chile pepper, halve and remove seeds and chop. Remove peppers from the oven, peel and mash with remaining olive oil. Add chile pepper and a pinch of salt. Serve potatoes with pepper sauce.
