Filled Jacket Potato Halves
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 511 mg | (13 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large potatoes (washed)
- 1 Tbsp vegetable oil
- 1 Tbsp salt
- 2 cups Cheese (grated)
- 1 cup canned Sweet corn (canned)
- 1 red chili pepper (deseeded and finely chopped)
- 1 Tbsp butter
Preparation steps
1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Rub the potatoes with the oil and salt and bake on the middle shelf of the oven for about an hour or until they feel soft.
3.
Let the potatoes cool slightly then cut each in half lengthways. Carefully scoop out the cooked potato and mix with the cheese, sweetcorn, chilli and butter.
4.
Put the potato and cheese mixture into the potato skin shells, place on a baking sheet and bake for 15 minutes.
