Potatoes Stuffed with Meat Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the potatoes and filling
- 8 potatoes (each around 200 grams) (approximately 7 ounces)
- 1 day-old White roll
- 1 onion
- 3 Tbsps butter
- 250 grams mixed Ground meat
- 1 Tbsp parsley (chopped)
- 1 Tbsp Basil (chopped)
- 1 garlic clove
- salt
- freshly ground peppers
- 250 milliliters Beef broth
- For cooking and garnishing
- 1 Tbsp vegetable oil
- 1 Tbsp Aluminum foil
- Basil
Preparation steps
For the potatoes: Peel the potatoes, rinse and cut off a small section from the bottom of each potato. Wrap each potato in a slightly oiled piece of aluminum foil and bake in a preheated oven at 200°C (approximately 400°F) for 45 minutes.
For the meat filling: Soak the bread in warm water.
Peel the onion, chop finely and sauté in butter until translucent. Add the ground meat, herbs and minced garlic and cook until fragrant.
Squeeze the excess water from the bread, tear into small pieces, mix into the meat and onion mixture and season with salt and pepper.
Remove the potatoes from the foil, let cool slightly, peel, cut off a lid from the top and hollow out the potatoes, leaving a thin shell. Mash the removed potato flesh and mix with the meat and onion mixture. Season with salt and pepper then stuff into the potato shells.
Place the potatoes in a baking dish, add the broth and bake for about 10 minutes. Serve garnished with basil.
