Potatoes Stuffed with Mozzarella, Spinach and Pine Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 766.3 μg | (1,277 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 335 μg | (112 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 2,026 mg | (51 %) | ||
| Calcium | 410 mg | (41 %) | ||
| Magnesium | 204 mg | (68 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 800 grams large, waxy potatoes
- 2 scallions
- 1 garlic clove
- 40 grams Pine nuts
- 1 Tbsp butter
- 150 grams Feta (hard cheese)
- 200 grams Mozzarella
- ⅘ kilogram Spinach (fresh)
- salt
- peppers
Preparation steps
Rinse potatoes thoroughly and cook in plenty of salted water for about 20 minutes. Rinse and spin dry spinach, remove hard stems and place into a pan. Cook, stirring for 2-3 minutes and season with salt and pepper. Place in a colander and drain.
Rinse and spin dry scallions, cut into thin rings. Peel garlic and chop finely. Heat butter in a pan and saute scallions and garlic for 2-3 minutes. Chop spinach coarsely.
Drain potatoes and halve lengthwise. With a small spoon, scoop out pulp, leaving at least 0.5 cm thick (approximately 1/5 inch) shell. Chop potato pulp and combine with spinach mixture and pine nuts. Drain Mozzarella and cut into thin slices, cut feta cheese into small cubes. Mix scallions with feta and combine with spinach mixture. Stuff potatoes with spinach and feta mixture and top with mozzarella slices. Arrange on a lined with parchment paper baking sheet and season with salt and pepper. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Serve hot.
