Baked Potatoes with Various Dips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,233 cal. | (154 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 284 g | (245 %) | ||
| Carbohydrates | 103 g | (69 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 43.7 μg | (73 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 6.5 mg | (108 %) | ||
| Biotin | 43.9 μg | (98 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 3,599 mg | (90 %) | ||
| Calcium | 1,504 mg | (150 %) | ||
| Magnesium | 243 mg | (81 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 171.2 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 720 mg | |||
| Complete sugar | 47 g |
Ingredients
- 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
Preparation steps
Rinse the potatoes thoroughly and boil in salted water about 25 minutes until cooked through.
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.
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.
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.
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.
