Potatoes Stuffed with Cheddar Cheese
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
328
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 822 mg | (21 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams new potatoes (waxy)
- salt
- 150 grams Cheddar cheese
- 50 grams Crème fraiche
- salt
- freshly ground peppers
- Nutmeg
- Cress (for garnish)
Preparation steps
1.
Scrub the potatoes and cook for about 20 minutes in boiling salted water. In the meantime, cut the cheese into small cubes.
2.
Preheat the oven to 100°C (approximately 1/4 cup plus 2 tablespoons) convection. Drain potatoes, let moisture evaporate and cut small lids from each potato. Gently scoop out some potato flesh. Keep the hollowed potatoes warm in the oven. Peel cut lids and chop together with the scooped potato pieces. Mix with the cheese and the crème fraîche and season with salt, pepper and nutmeg. Place filling in the hollowed potatoes and garnish with cress.
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