Baked Tomatoes Stuffed with Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 59.6 μg | (99 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 30.4 μg | (68 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,477 mg | (37 %) | ||
| Calcium | 602 mg | (60 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 19 g |
Ingredients
Preparation steps
Scrub potatoes under cold running water and cook for 20-25 minutes in salted water.
Cut white bread into cubes. Peel and dice onion, Heat butter in a pan and saute onion for a few minutes. Grate cheese. Rinse chives, shake dry and cut into small rings. Mix white bread with onion, cheese and half of chives, season with salt and pepper.
Rinse tomatoes and cut off small lids. Scoop out pulp (use pulp otherwise).
Drain and peel potatoes, cut into slices. Butter baking pan and spread potato slices in it. Stuff tomatoes with the cheese mixture and arrange on top of potatoes.Whisk milk with eggs and season with salt and pepper, add half of remaining chives. Pour mixture over tomatoes.
Bake in preheated oven at 200°C (fan oven 180°, gas mark 3) for about 40-45 minutes. Sprinkle with remaining chives and serve.
