Stuffed Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 large potatoes (each about 250 grams)
- 1 onion
- 1 garlic clove
- 2 Tbsps parsley
- 2 Tomatoes
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 80 grams Mountain cheese (grated)
- 2 tsps freshly grated Horseradish (or from a jar)
- 2 Tbsps Caper
- 1 egg
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
Preparation steps
Scrub potatoes and prick with a fork several times. Arrange on a grid iron and place into a cold oven. Turn oven temperature to 220°C (approximately 425°F) and bake potatoes for about 1 hour or until knife-tender. Remove from the oven and cool slightly.
Peel onion and garlic and chop finely.
Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, chop finely.
Heat 1 tablespoon of oil in a pan and saute onion and garlic until translucent. Add tomatoes and parsley and simmer for about 5 minutes. Add tomato paste and remove from heat. Cool.
Halve potatoes and scrape out potato pulp, leaving about 1.5 cm (approximately 1/2 inch) shells. Mash potato pulp and combine with tomato mixture, horseradish, capers, cheese and egg, season with salt, pepper and lemon juice.
Stuff potato shells with the mixture and arrange on a greased baking sheet. Bake for 15 more minutes. Remove from the oven and serve.
