Baked Potatoes with Sherry

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Baked Potatoes with Sherry
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
185
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie185 kcal(9 %)
Protein6.26 g(6 %)
Fat0.08 g(0 %)
Carbohydrates41.55 g(28 %)
Sugar added0 g(0 %)
Roughage4.86 g(16 %)
Vitamin A29.95 mg(3,744 %)
Vitamin D0 μg(0 %)
Vitamin E0.04 mg(0 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.06 mg(5 %)
Niacin2.41 mg(20 %)
Vitamin B₆0.35 mg(25 %)
Folate45.01 μg(15 %)
Pantothenic acid0.07 mg(1 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C44.68 mg(47 %)
Potassium1,056.38 mg(26 %)
Calcium44.61 mg(4 %)
Magnesium38.52 mg(13 %)
Iron1.8 mg(12 %)
Iodine0.75 μg(0 %)
Zinc0.53 mg(7 %)
Saturated fatty acids0.02 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
Butter (for the pan)
800 grams
3
1
180 milliliters
70 milliliters
1 handful

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with butter.

2.

Rinse the potatoes, peel and cut into thin slices. Peel the garlic and onion. Thinly slice the garlic. Halve the onion and cut into thin rings. Mix the onions, garlic and potatoes.

3.

Mix the vegetable broth with sherry and season with salt and pepper. Spread the potato mixture in the baking dish and pour in the sherry broth.

4.

Bake for about 45 minutes. If the potatoes are too dark, cover with aluminum foil.

5.

Rinse the parsley, shake dry and chop. Serve the potatoes sprinkled with parsley.