Cheesy Baked Potatoes
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
249
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 377 mg | (38 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Place the cheese in the freezer for 30 minutes. Rinse the potatoes and cut (unpeeled) into 0.5 cm thick slices. Cook in boiling salt water for 5 minutes. Drain, rinse in cold water, drain and pat dry. Drain the tomatoes, making sure to collect the oil. Drain the peppercorns and chop coarsely. Grate the cheese and cut the tomatoes into strips.
2.
Sprinkle 4 pieces of foil (about 30x30 cm) with tomato oil. Mix the potatoes, tomatoes, peppers and cheese with the remaining tomato oil (or olive oil) and divide onto the pieces of foil. Pack the foil closed. Cook the foil packages on a hot grill for 10 minutes, turning occasionally. Serve garnished with basil.
