Potatoes with Two Fillings

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Potatoes with Two Fillings
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
513
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie513 cal.(24 %)
Protein33.8 g(34 %)
Fat16.08 g(14 %)
Carbohydrates64.32 g(43 %)
Sugar added0 g(0 %)
Roughage6.54 g(22 %)
Vitamin A366.82 mg(45,853 %)
Vitamin D2.47 μg(12 %)
Vitamin E4.82 mg(40 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.38 mg(35 %)
Niacin5.65 mg(47 %)
Vitamin B₆0.51 mg(36 %)
Folate92.37 μg(31 %)
Pantothenic acid0.3 mg(5 %)
Biotin0.14 μg(0 %)
Vitamin B₁₂1.26 μg(42 %)
Vitamin C60.15 mg(63 %)
Potassium1,881.35 mg(47 %)
Calcium240.61 mg(24 %)
Magnesium74.15 mg(25 %)
Iron2.76 mg(18 %)
Iodine54.55 μg(27 %)
Zinc1.72 mg(22 %)
Saturated fatty acids7.73 g
Cholesterol278.13 mg

Ingredients

for
4
For the potatoes
8 starchy potatoes
2 Tbsps soft butter
For the fillings
3 slices raw ham
1 Tbsp Caper
3 Pickle
200 grams Cream quark (40% fat)
salt (and pepper)
1 Tbsp lemon juice
2 Tbsps milk
4 eggs
150 grams Yogurt (0.1% fat)
150 grams shrimp
1 bunch Chives
2 tsps butter
½ bunch Cress
How healthy are the main ingredients?
hamChivesCresspotatosaltegg

Preparation steps

1.

For the potatoes, preheat the oven to 200ºC (approximately 400ºF).

Rinse and dry the potatoes, prick several times with a fork and brush with butter. Place in the oven and cook for about 40 minutes until soft.

2.

For the first filling, cut the ham into thin strips, finely chop half the capers and finely dice the pickles.

Combine the quark with the milk and season with lemon juice, salt and pepper. Stir in the capers, pickles and half the ham.

3.

For the second filling, rinse the shrimp under cold water and drain. Cut the chives into small rings.

Combine the eggs with the yogurt and season with salt and pepper.

Cook the shrimp in a pan with some butter and then remove from the pan.

Cook and scramble the eggs and then fold in the shrimp and chives.

4.

Cut the cooked potatoes lengthwise and squeeze gently at the ends so that they break open in the middle.

Fill 4 potatoes with the scrambled eggs mixture and 4 with the quark.

Distribute the remaining strips of ham on top and serve garnished with cress.