Stuffed, Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 224 mg | (236 %) | ||
| Potassium | 1,306 mg | (33 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
