Baked Potatoes with Various Dips

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Baked Potatoes with Various Dips
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Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
2832
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,832 kcal(135 %)
Protein57.59 g(59 %)
Fat228.09 g(197 %)
Carbohydrates132.62 g(88 %)
Sugar added0 g(0 %)
Roughage11.31 g(38 %)
Vitamin A1,856.68 mg(232,085 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.55 mg(38 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.55 mg(50 %)
Niacin8.64 mg(72 %)
Vitamin B₆0.85 mg(61 %)
Folate143.11 μg(48 %)
Pantothenic acid1.76 mg(29 %)
Biotin7.81 μg(17 %)
Vitamin B₁₂0.87 μg(29 %)
Vitamin C78.88 mg(83 %)
Potassium2,521.94 mg(63 %)
Calcium1,486.37 mg(149 %)
Magnesium103.5 mg(35 %)
Iron3.71 mg(25 %)
Iodine1.43 μg(1 %)
Zinc2.77 mg(35 %)
Saturated fatty acids141.87 g
Cholesterol756.15 mg

Ingredients

for
4
Ingredients
1 ½ kilograms new potatoes
salt
3 Tbsps Canola oil
1 Tbsp freshly chopped Dill
coarse Sea salt
For the tzatziki
1 Cucumber
salt
400 grams lactose-free Cream quark (40% fat)
2 garlic cloves
salt
peppers
2 Tbsps freshly chopped Fresh herbs (such as dill or parsley)
For the guacamole
1 ripe Avocado
1 Tbsp lemon juice
200 Tbsps lactose-free Sour cream
salt
peppers
1 Tbsp freshly chopped mint
For the cheese dip
1 small onion
250 grams lactose-free butter
200 grams lactose-free Camembert
200 grams lactose-free cream cheese
½ tsp ground paprika
1 pinch ground Caraway
salt
peppers
How healthy are the main ingredients?
Sour creampotatoCamembertcream cheeseDillmint

Preparation steps

1.

Rinse the potatoes thoroughly and boil in salted water about 25 minutes until cooked through.

2.

For the tzatziki, peel the cucumber, cut in half lengthwise, scrape out the seeds and roughly grate each cucumber half. Mix with some salt and leave for about 15 minutes. Squeeze out gently and add to the quark in a bowl. Peel the garlic peel and grate finely. Season with salt and pepper and mix in the herbs.

3.

For the guacamole, cut the avocado in half, remove the pit, remove the pulp and mash the pulp with the lemon juice with a fork. Stir in the sour cream. Season with salt and pepper and mix in the mint.

4.

For the cheese dip, peel the onion and chop very finely. Beat butter until fluffy, then add the Camembert, cream cheese, onion, paprika and caraway seeds. Stir with a fork until creamy. Season with salt and pepper.

5.

Drain the potatoes and fry in the oil in a large, hot skillet until golden brown. Sprinkle with chopped dill and sea salt. Serve the baked potatoes in the pan and the dips in bowls.