Stuffed Baked Potatoes
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
192
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 59.3 μg | (99 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 680 mg | (17 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the potatoes and steam about 35 minutes.
2.
Preheat the oven to 200°C (approximately 375°F) convection. Rinse the broccoli and blanch in salted water for 3-4 minutes until crisp-tender. Rinse with cold water and drain. Rinse the pepper, cut in half, wipe dry and cut into small cubes. Rinse, trim and also cut the zucchini into small cubes. Peel the onion and chop. Mix the vegetables with the cheese. Drain the potatoes, cut a slit in the center and press slightly apart to loosen the pulp. Fill with the vegetable-cheese mixture and place on a parchment paper-lined baking sheet. Bake in the oven for about 15 minutes. Serve hot.
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