Baked Potatoes with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,115 mg | (28 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 8 large potatoes
- 1 whole Porcini mushroom (fresh)
- 1 small Eggplant
- ½ Red Bell pepper
- 1 sprig rosemary
- 250 grams Crème fraiche (at room temperature)
- Sea salt
- peppers (freshly ground)
- olive oil (Extra virgin)
Preparation steps
Wrap potatoes in foil and bake in preheated oven at 180°C (approximatley 350°F) for about 50 minutes.
Rinse and dry eggplant, cut crosswise into slices. Heat 3-4 tablespoons of oil in a pan and cook eggplant slices until golden brown on both sides. Drain on paper towels and season with salt and pepper. Rinse and dry bell pepper, halve and remove seeds and ribs, cut into strips. Heat 1 tablespoon of oil in a pan and saute pepper for about 4-5 minutes, covered. Season with salt and pepper and keep warm.
Cut porcini into fine slices. Heat 1 tablespoon of oil in a pan and saute porcini until golden, season with salt and pepper.
Remove potatoes from the oven and unwrap. Halve and arrange on warmed plates. Whisk crème fraiche with salt, pepper and 1 tablespoon of oil, top each potato half with 1 tablespoon of mixture. Arrange vegetables next to potatoes and season with salt. Garnish with rosemary and serve.
