Filled Jacket Potatoes
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
275
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 644 mg | (16 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 large potatoes
- olive oil
- salt
- 1 ¼ cups Sour cream
- ½ Tbsp finely chopped Fresh herbs (parsley, thyme, rosemary)
- freshly ground peppers
- lemon juice (to taste)
- To serve
- Cress
- 1 cooked Beet (thinly sliced)
- fresh Fresh herbs (of choice)
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Prick the potatoes several times with a fork. Rub with oil and sprinkle with salt. Place on a baking tray and bake for 1- 1 1/2 hours, depending on the size of the potato, until tender.
3.
Stir the cream with the herbs, lemon juice, salt and pepper to taste.
4.
Cut a cross in the top of each potato and slightly squeeze each one, so that it opens out.
5.
Place on a serving plate and top with the soured cream, beetroot and cress. Garnish with herbs.
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