Cheesy Baked Potatoes
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 12 min.
Ready in
Calories:
331
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 442 mg | (11 %) | ||
| Calcium | 428 mg | (43 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 baking potatoes
- 1 Tbsp Cooking oil (vegetable or olive)
- Sea salt (for sprinkling)
- 1 cup shredded Cheddar cheese
How healthy are the main ingredients?
potatoPreparation steps
1.
Adjust the oven rack to the middle position and preheat oven to 350º F / 180º C.
2.
Rinse and scrub each potato under cold running water. Dry each potato thoroughly with a clean kitchen towel or absorbent paper towel.
3.
Pierce each potato deeply with the tines of fork several times on each sides, at approximately 1-inch intervals. This will allow steam to escape during the baking process.
4.
Rub the outside of the potato skins with oil and sprinkling with salt. Bake on oven rack until tender, about 1 hour. Do not over cook or the insides will be dry.
5.
Remove potatoes from oven; using a sharp knife cut a cross in the top of each potato. Crack the potato open by squeezing the ends towards one another. Stuff the opening with cheese and place under the broiler until the cheese is golden and bubbly. Serve.
