Filled Small Potatoes
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 45.8 μg | (76 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,552 mg | (39 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5.333 cups small new Potato
- 1 tsp Caraway
- 4 Tbsps olive oil
- 1 small Red onion (finely chopped)
- 4 garlic cloves (finely chopped)
- ⅔ cup red peppers (diced)
- ⅔ cup yellow peppers (diced)
- 2 ⅔ cups Tomatoes (peeled and diced)
- 1 Lime (juiced)
- 4 Tbsps parsley (finely chopped)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Tablespoon, 1 Non-stick pan, 1 Wooden spoon, 1 Kitchen scale, 1 Teaspoon, 1 Mixing bowl, 1 Hand mixer, 1 Baking sheet, 1 Parchment paper, 1 Rolling pin, 1 Rubber spatula
Preparation steps
1.
Cook the potatoes in salt water with the caraway seeds for 20-25 minutes.
2.
Heat the oil in a small pot and fry the onion and garlic. Add the peppers and tomatoes and simmer on a low heat for 5-10 minutes. Season with lime juice, salt and ground black pepper.
3.
Drain the potatoes and cut off both ends. Hollow out slightly in the middle and fill the potatoes with salsa. Serve garnished with parsley.
