Baked Potatoes with Tomato
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,304 mg | (33 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram potatoes
- 500 grams Tomatoes
- 2 garlic cloves
- 1 Tbsp balsamic vinegar
- 6 Tbsps olive oil
- 2 Tbsps parsley (finely chopped)
- 1 Tbsp Pine nuts
- salt
- freshly ground peppers
- vegetable oil (for greasing)
Preparation steps
1.
Cook the potatoes in their skins. Drain, rinse and peel.
2.
Peel and chop the garlic and mix with vinegar and olive oil. Season with salt and pepper and stir in 1 tablespoon of parsley.
3.
Cut the tomatoes and potatoes into slices.
4.
Grease a baking dish with oil. Layer the potatoes and tomatoes and brush with the oil mixture.
Bake in the oven at 200°C (approximately 400ºF) for about 30 minutes.
5.
Toast the pine nuts in a dry skillet.
6.
Serve the potato dish garnished with the remaining parsley and the pine nuts.
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