Baked Potatoes with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 29.3 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,296 mg | (32 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 4 large predominantly waxy potatoes
- 1 garlic clove
- 350 grams Quark
- 2 Tbsps scallions
- 3 Tbsps Whipped cream
- salt
- peppers (ground)
- 4 scallions
- 400 grams Baby carrot
- 2 Tbsps butter
- 200 grams Daikon radish
- 150 grams lamb's lettuce
- 4 Strawberries
- 2 Tbsps apple cider vinegar
- 4 Tbsps Canola oil
- 1 pinch sugar
Preparation steps
Preheat the oven to 200°C. Rinse and brush the potatoes thoroughly. Wrap in foil, place on a baking sheet and bake for about 60 minutes.
For the sour cream, peel the garlic and squeeze in a bowl. Combine the sour cream, chives and whipping cream and stir everything until creamy. Season with salt and pepper.
Rinse, trim and cut into 5-6 cm long pieces the scallions. Rinse the carrots and sauté briefly in a pan with the scallions in hot butter. Season with salt and pepper, add some water, cover and cook about 5 minutes until tender. Just before serving remove the lid and let the liquid evaporate almost completely.
For the salad, peel the radish and cut thin strips or grate. Rinse, trim and spin dry the lettuce. Rinse, trim and slice the strawberries. Arrange everything together decoratively on plates. Combine the vinegar with the oil and season with salt, pepper and sugar. Drizzle over the salad.
Unwrap the potatoes and place the vegetables for salad. Cut potatoes open, put some cheese on top and serve the rest separately.
