Stuffed Baked Potatoes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
290
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 37.5 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,125 mg | (28 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 large potatoes
- 1 Tbsp vegetable oil
- 1 large carrot
- 1 stalk Leeks
- 50 grams Prosciutto
- 125 grams Mozzarella
- salt (and pepper)
- butter (for the pan)
Preparation steps
1.
Rinse potatoes well, cover in a pot of water, bring to a boil and cook for 12 minutes. Drain, rinse with cold water and let cool. Rinse carrot, peel and grate. Rinse leeks and cut into rings. Heat oil in a pan and sauté carrots and leeks, add 2 tablespoons of water, continue to cook for 4 minutes and season with salt and pepper.
2.
Preheat oven to 225°C (approximately 450°F). Cut a lid in each potato and scoop out the top with a spoon. Place potatoes in a greased baking dish and fill with vegetable mixture. Cut ham and mozzarella into strips and place alternately over potatoes. Bake in the preheated oven for 15 minutes. Let cool slightly and then serve.
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