Baked Stuffed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 13.4 mg | (112 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 179 mg | (188 %) | ||
| Potassium | 1,634 mg | (41 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 8 medium waxy potatoes
- 2 Zucchini
- 3 carrots
- 1 yellow Bell pepper
- 1 Red Bell pepper
- 200 grams turkey breasts
- 2 Tbsps vegetable oil
- vegetable oil
- ½ Tbsp butter
- ⅛ l milk
- freshly ground pepper
- salt (and pepper)
- 1 tsp grated Nutmeg
Preparation steps
Rinse the potatoes and cook in plenty of boiling salted water about 20 minutes. Rinse zucchini and cut in half lengthwise. Cut into long pins and very small cubes. Halve carrots lengthwise, cut into long pins and dice small. Rinse peppers, cut in half, remove seeds and ribs and dice small. Cut turkey breast into small pieces.
Peel potatoes, cut a lid lengthwise and scoop out with a teaspoon of the potato slightly so that a relatively thick edge remains. Press potato pulp through a press and stir with milk and butter over low heat to a puree. Possibly add some milk. Season with salt, pepper and nutmeg and set aside.
The puree should not boil. Heat oil. Cook turkey breast 1 minute. Add carrots, zucchini and peppers and cook over medium heat 8 minutes. Season with salt and pepper. Brush potatoes with a little oil and fill with the vegetables. Pour puree into a piping bag with a large star tip and pipe the puree over the stuffed potatoes. Bake in the oven at 220°C (approximately 425°F) for 20 minutes until the puree is golden brown. Serve hot and garnish with parsley.
