Baked Stuffed Potatoes

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Baked Stuffed Potatoes
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
232
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie232 kcal(11 %)
Protein13.69 g(14 %)
Fat8.81 g(8 %)
Carbohydrates26.88 g(18 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A132.13 mg(16,516 %)
Vitamin D1.76 μg(9 %)
Vitamin E4.4 mg(37 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.26 mg(24 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.2 mg(14 %)
Folate59.2 μg(20 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C27 mg(28 %)
Potassium720 mg(18 %)
Calcium55.27 mg(6 %)
Magnesium24 mg(8 %)
Iron1.08 mg(7 %)
Iodine52.8 μg(26 %)
Zinc0.3 mg(4 %)
Saturated fatty acids4.41 g
Cholesterol171.64 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
large Potatoes
softened Butter (for the baking pan)
100 grams
4
freshly ground Pepper
Mint (for garnishing)

Preparation steps

1.

Scrub potatoes and steam for about 30 minutes.

2.

Butter baking pan. 

3.

Let potatoes evaporate, slightly cut on the bottoms to make them stand straight and cut off lids. Scrape potato pulp to about 1 cm (approximately 1/2 inch) shells. Crumble cheese into potato shells, break one egg into each potato gently and season with salt and pepper. Arrange potatoes in a baking pan and bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes. 

4.

Garnish with mint and serve.