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Jacket Potatoes Stuffed with Roll-mops and Prawns

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Jacket Potatoes Stuffed with Roll-mops and Prawns
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1035
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie1,035 kcal(49 %)
Protein51.12 g(52 %)
Fat67.26 g(58 %)
Carbohydrates57.82 g(39 %)
Sugar added0 g(0 %)
Roughage4.34 g(14 %)
Vitamin A767.9 mg(95,988 %)
Vitamin D7.84 μg(39 %)
Vitamin E4.92 mg(41 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.47 mg(43 %)
Niacin18.71 mg(156 %)
Vitamin B₆0.74 mg(62 %)
Folate50.07 μg(17 %)
Pantothenic acid0.39 mg(7 %)
Biotin28.25 μg(63 %)
Vitamin B₁₂11.96 μg(399 %)
Vitamin C34.85 mg(37 %)
Potassium1,063.77 mg(27 %)
Calcium361.34 mg(36 %)
Magnesium68.36 mg(23 %)
Iron5.17 mg(34 %)
Zinc2.33 mg(33 %)
Saturated fatty acids17.22 g
Cholesterol109.64 mg
Recipe author: EAT SMARTER
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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

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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