Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Stuffed, Baked Potatoes
- 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
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.
(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 %) |