Stuffed, Baked Potatoes

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Stuffed, Baked Potatoes
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
413
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie413 cal.(20 %)
Protein12 g(12 %)
Fat20 g(17 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E4.9 mg(41 %)
Vitamin K25 μg(42 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.9 mg(64 %)
Folate143 μg(48 %)
Pantothenic acid1.5 mg(25 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C224 mg(236 %)
Potassium1,306 mg(33 %)
Calcium137 mg(14 %)
Magnesium80 mg(27 %)
Iron3 mg(20 %)
Iodine16 μg(8 %)
Zinc2.1 mg(26 %)
Saturated fatty acids9.7 g
Uric acid61 mg
Cholesterol39 mg
Complete sugar7 g

Ingredients

for
4
For the potatoes
1 kilogram potatoes
salt
2 Tbsps butter
2 Tbsps Whipped cream
paprika (2 tablespoons minced red and green)
salt
freshly ground peppers
100 grams grated Munster cheese
For the sauce
2 onions
1 garlic clove
2 Tbsps olive oil
3 red Bell pepper
100 milliliters Vegetable broth
salt
freshly ground peppers
How healthy are the main ingredients?
potatoWhipped creamolive oilsaltoniongarlic clove

Preparation steps

1.

For the sauce: Peel and chop onions and garlic. Rinse peppers, remove seeds and ribs and cut flesh into strips. Heat oil in a pan and cook onions, garlic and peppers for 3 minutes. Deglaze swith vegetable stock, bring to a boil, cover and simmer for about 10 minutes. Puree mixture with an immersion blender, then season with salt and pepper. 

2.

For the potatoes: Boil whole potatoes. Remove, let cool, and cut an opening in the top. Remove flesh with a melon baller, leaving a generous margin. Puree potato flesh with butter and cream, season with salt and pepper and stir in diced peppers. Pour mixture into a piping bag and pipe into potatoes.

3.

Line a baking sheet with aluminum foil. Add potatoes, sprinkle with cheese and bake in an oven preheated to 220°C (approximately 425°F) for about 10 minutes. 

Remove, let cool slightly and serve drizzled with sauce.