Baked Potatoes with Two Fillings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 34.57 g | (35 %) | ||
| Fat | 11.18 g | (10 %) | ||
| Carbohydrates | 64.64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 320.1 mg | (40,013 %) | ||
| Vitamin D | 2.47 μg | (12 %) | ||
| Vitamin E | 4.63 mg | (39 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 5.61 mg | (47 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 90.79 μg | (30 %) | ||
| Pantothenic acid | 0.29 mg | (5 %) | ||
| Biotin | 0.14 μg | (0 %) | ||
| Vitamin B₁₂ | 1.25 μg | (42 %) | ||
| Vitamin C | 58.2 mg | (61 %) | ||
| Potassium | 1,887.65 mg | (47 %) | ||
| Calcium | 255.04 mg | (26 %) | ||
| Magnesium | 73.21 mg | (24 %) | ||
| Iron | 2.73 mg | (18 %) | ||
| Iodine | 54.55 μg | (27 %) | ||
| Zinc | 1.71 mg | (21 %) | ||
| Saturated fatty acids | 4.58 g | |||
| Cholesterol | 267.27 mg |
Ingredients
- Ingredients
- 8 starchy potatoes
- For the shrimp filling
- 4 eggs
- 150 grams Yogurt (0.1% fat)
- 150 grams shrimp
- 1 bunch Chives
- 2 tsps butter
- For the ham filling
- 3 slices raw ham
- 2 tsps Caper
- 3 Pickle
- 250 grams Cream quark (40% fat)
- 1 tsp lemon juice
- 2 Tbsps milk
- Cress
Preparation steps
Scrub potatoes, rinse, pat dry and prick with a fork several times. Preheat oven to 200°C (approximately 400 °F). Place potatoes on the rack and cook 40 minutes.
For the shrimp filling: Drain the shrimp well. Rinse the chives and cut into small rings. Whisk the eggs with the yogurt and season with salt and pepper. Saute the shrimp in a pan in 1 teaspoon butter and set aside. Scramble the egg mixture and combine with the shrimp and 2/3 of the chives. Mix well.
For the ham quark filling: Cut the ham into fine strips, chop half the capers and finely chop the pickles. Stir the quark with the milk until creamy and season with lemon juice, salt and pepper. Fold in the capers, pickles and half of the ham.
Cut the potatoes in half lengthwise and squeeze gently at the ends, so that the centers break. Fill four potatoes with shrimp filling and garnish with the remaining chives. Fill four potatoes with ham quark filling and garnish with the remaining strips of ham and cress.
