Loaded Baked Potatoes
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
880
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 880 cal. | (42 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 14.5 g | (48 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,811 mg | (45 %) | ||
| Calcium | 487 mg | (49 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 potatoes
- salt
- 250 grams rinsed and drained Kidney beans (canned)
- 2 Tbsps vegetable oil
- 150 grams mixed Ground meat
- 2 Tbsps Ketchup
- ¼ tsp Chili powder
- 100 grams grated Cheese (such as gouda or cheddar)
- freshly ground peppers
- 2 Tbsps chopped parsley
- 100 grams Whipped cream
- 1 tsp Lime juice
Preparation steps
1.
Rinse potatoes boil in salted water until soft. Drain, put back on heat to evaporate excess liquid and cut in half lenghthwise. Place, cut side up, in a greased baking dish. Heat oil in a pan and cook ground meat. Add ketchup, beans and cheese. Season with chili powder, salt and pepper. Spread meat mixture onto cooked potatoes.
2.
Bake in a preheated 200°C (approximately 400°F) oven for about 15 minutes. Mix parsley with sour cream and season with salt, pepper and lime juice.
3.
Serve baked potatoes with sour cream.
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