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Jacket Potatoes Stuffed with Roll-mops and Prawns

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Jacket Potatoes Stuffed with Roll-mops and Prawns
1035
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
Nutritions
Fat67.26 g
Saturated Fat Acids17.22 g
Protein51.12 g
Roughage4.34 g
Sugar added0 g
Calorie1,035
1 serving contains
Calories1,035
Protein/g51.12
Fat/g67.26
Saturated fatty acids/g17.22
Carbohydrates/g57.82
Added sugar/g0
Roughage/g4.34
Cholesterol/mg109.64
Vitamin A/mg767.9
Vitamin D/μg7.84
Vitamin E/mg4.92
Vitamin B₁/mg0.26
Vitamin B₂/mg0.47
Niacin/mg18.71
Vitamin B₆/mg0.74
Folate/μg50.07
Pantothenic acid/mg0.39
Biotin/μg28.25
Vitamin B₁₂/μg11.96
Vitamin C/mg34.85
Potassium/mg1,063.77
Calcium/mg361.34
Magnesium/mg68.36
Iron/mg5.17
Zinc/mg2.33

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
4
large potatoes
1 cup
2
1 bunch
8
¾ cup
3 teaspoons
1 tablespoon
cup
shrimp (cooked and peeled)
1.333 cups
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Preparation steps

Step 1/4
Preheat the oven to 200°C (180 fan), 400°F, gas 6. Wash the potatoes thoroughly and dab dry, then prick several times with a fork and brush with butter. Bake for about 40 minutes.
Step 2/4
Wash and trim the beans and cook in boiling, salted water for about 10 minutes, until al dente. Peel and finely dice the shallots. Wash the chives, shake dry and snip. Rinse the herrings, dab dry and dice.
Step 3/4
Mix the crème fraiche with the mustard and vinegar. Season to taste and mix with the prepared salad ingredients, sprouts and chives.
Step 4/4
Halve the potatoes, hollow out with a spoon and fill with the salad.

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