Potatoes Stuffed with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,497 mg | (37 %) | ||
| Calcium | 989 mg | (99 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 white onion
- 1 carrot
- 1 garlic clove
- olive oil
- ½ tsp cayenne pepper
- 400 grams Kidney beans (canned)
- 2 sprigs thyme
- 2 Tbsps Tomato paste
- salt
- ½ tsp sugar
- freshly ground peppers
- 2 tsps butter
- 8 large Boiled potatoes (starchy)
- 400 grams Hard cheese (such as Gruyère, mountain cheese, Appenzeller)
Preparation steps
Peel onion and chop finely. Peel carrot and cut into small cubes. Peel and halve garlic. Heat 3 tablespoons of olive oil in a pan and saute onion on low heat, add garlic and carrot and saute for 1-2 minutes more, stirring.
Season with cayenne pepper. Add drained beans and thyme and mix well. Add tomato paste with 3-4 tablespoons of water and simmer, covered, for about 5-10 minutes on medium heat. Season with salt, sugar and pepper to taste, add butter and set aside.
Cut off potato tops on the sides and scoop out pulp gently with a teaspoon, leaving 2-3 cm (approximately 1 inch) thick shells. Stuff with vegetable mixture and sprinkle with cheese. Arrange on a lined with parchment paper baking sheet and roast under a hot broiler until cheese is melted, watching carefully. Remove from the oven and serve.
