Cheesy Baked Potato Halves
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
977
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 977 cal. | (47 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 85 g | (73 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 720 mg | (18 %) | ||
| Calcium | 793 mg | (79 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 43.4 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 large, floury potatoes
- 2 Tbsps sunflower oil
- 1 cup Pancetta (diced)
- 2 shallots (finely chopped)
- 2 Tbsps butter
- ½ cup Whole milk
- 1 ¾ cups Cheddar cheese (grated)
- 2 Tbsps flat-leaf parsley (chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 170°C(150° fan)|325F|gas 3.
2.
Prick the potatoes several times with a fork. Rub with oil and sprinkle with salt. Place on a baking tray and bake for 2 hours 5 - 15 minutes until tender.
3.
Increase the oven to 180°C(160° fan)|350F|gas 4.
4.
Heat a frying pan over a moderate heat until hot. Add the bacon and fry for 3 minutes, until golden. Add the shallots and cook for a further 2 minutes.
5.
Cut the baked potatoes in half and scoop out the insides into a bowl. Mash the potato with the milk and butter, beating until smooth. Stir in the grated cheese, bacon, shallots, parsley, and seasoning.
6.
Arrange the skins on a baking tray. Spoon the mixture into the potato skins and bake for 20 - 25 minutes, until the filling is bubbling and golden.
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