Classic Vegetarian Dish

Baked Potatoes with Rosemary

and Sautéed Mushrooms
4.37143
Average: 4.4 (35 votes)
(35 votes)
Baked Potatoes with Rosemary

Baked Potatoes with Rosemary - A simple and satisfying combination

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Health Score:
9,6 / 10
Difficulty:
very easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
295
calories
Calories

Healthy, because

Even smarter

Nutritional values

With one serving of the vegetarian food you take in 75 percent of the recommended daily amount of vitamin D. A deficiency can lead to bone decalcification. Vegetable foods do not actually contain vitamin D - except for mushrooms!

Would you like a completely vegan preparation? Then season the mushrooms with a few dashes of lemon juice (favours the absorption of iron from vegetable food) and replace the sour cream with soy cream for cooking and refining (does not contain cholesterol, provides valuable protein).

1 serving contains
(Percentage of daily recommendation)
Calorie295 kcal(14 %)
Protein12 g(12 %)
Fat9 g(8 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage10 g(33 %)
Vitamin A0.1 mg(13 %)
Vitamin D3.8 μg(19 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.9 mg(82 %)
Niacin13.7 mg(114 %)
Vitamin B₆0.7 mg(50 %)
Folate101 μg(34 %)
Pantothenic acid4.5 mg(75 %)
Biotin24.7 μg(55 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C42 mg(44 %)
Potassium1,545 mg(39 %)
Calcium88 mg(9 %)
Magnesium73 mg(24 %)
Iron3.1 mg(21 %)
Iodine50 μg(25 %)
Zinc2 mg(25 %)
Saturated fatty acids3.2 g
Uric acid169 mg
Cholesterol14 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 sprigs rosemary
6 large waxy potatoes (each about 200 grams)
2 tablespoons olive oil
coarse Sea salt
2 onions (about 50 grams)
2 garlic
2 pounds button Mushroom
½ bunch Chives
5 ounces Sour cream
salt
peppers
How healthy are the main ingredients?
Sour creamolive oilChivesrosemarypotatoonion
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Baking sheet, 1 Parchment paper, 1 Tablespoon, 1 Brush, 1 Non-stick pan, 1 Lid, 1 Wooden spoon, 1 Measuring cups

Preparation steps

1.
Baked Potatoes with Rosemary preparation step 1

Rinse and shake rosemary dry. Remove needles from stems.

2.
Baked Potatoes with Rosemary preparation step 2

Rinse potatoes, pat dry and halve lengthwise. With a knife, score cut surfaces 1 cm (approximately 1/2 inch) deep in a crosshatch pattern.

3.
Baked Potatoes with Rosemary preparation step 3

Line a baking sheet with parchment paper and arrange potatoes on the sheet, cut-sides up. Drizzle with 1 tablespoon olive oil, sprinkle with rosemary and season to taste with sea salt. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until tender, about 45 minutes.

4.
Baked Potatoes with Rosemary preparation step 4

Meanwhile, peel and dice onions. Peel and finely chop garlic.

5.
Baked Potatoes with Rosemary preparation step 5

With a brush or paper towel, remove any dirt from mushrooms. Depending on size, halve or quarter them.

6.
Baked Potatoes with Rosemary preparation step 6

Heat the remaining olive oil in a non-stick pan over low heat. Add onions and garlic. Cover and cook until slightly softened, 4-5 minutes.

7.
Baked Potatoes with Rosemary preparation step 7

Add mushrooms and season with salt. Cover and cook over low heat until mushrooms release their liquid, 8-10 minutes. Remove lid and cook until the liquid has evaporated, about 5 minutes.

8.
Baked Potatoes with Rosemary preparation step 8

Rinse chives, shake dry and roughly chop.

9.
Baked Potatoes with Rosemary preparation step 9

Stir sour cream and 2/3 of the chives into mushrooms. Season with pepper. Sprinkle potatoes with remaining chives and serve with mushroom topping.