Baked Potatoes with Pork Filling
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
575
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 419 mg | (42 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 12 medium potatoes
- 1 cup smoked Bacon (diced)
- 2 ½ cups grated Emmentaler cheese
- salt
- freshly ground peppers
Preparation steps
1.
Wash the potatoes and place them in a pan. Cover them with water, add salt and bring to the boil. Cook for 20 minutes.
2.
Heat an un-greased frying pan and add the diced bacon. Fry briskly, stirring with a spatula.
3.
Drain the potatoes and place to one side to cool down to avoid burning yourself when handling them. Preheat the grill.
4.
Carefully hollow out the potatoes, placing the skins in a bowl. Add the Emmental and the chopped bacon to the potato flesh. Season with salt and pepper.
5.
Fill the potatoes with the mixture and arrange them on an oven dish, pressed closely together. Place under the grill until the cheese is bubbling and coloured.
6.
Serve straight from the grill.
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