Stuffed Baked Potatoes
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,979 mg | (49 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 12 small, predominantly waxy potatoes
- 2 garlic cloves
- 2 scallions
- 1 Zucchini
- 100 grams button Mushroom
- 400 grams Ground meat (pork)
- 2 Tbsps vegetable oil
- 400 grams crushed Tomatoes (canned)
- 150 milliliters Beef broth
- salt
- peppers
- ground paprika (sweet)
- ground Cumin
- 1 Tbsp finely chopped Dill
Preparation steps
Preheat the oven to 200°C (approximately 400ºF).
Rinse and brush the potatoes thoroughly. Wrap them in foil, place on a baking sheet and bake for 50-60 minutes.
Meanwhile, peel the garlic and cut into slices. Rinse and trim the scallions and cut into rings. Rinse, trim and chop the zucchini. Wipe the mushrooms and cut into slices.
Fry the ground meat in some oil until crumbly. Add all the vegetables and sauté briefly. Pour in the tomatoes along with the broth and simmer for about 30 minutes. Season with salt, pepper, paprika and cumin.
Remove the potatoes from the oven, unwrap and cut each lengthwise. Separate the openings slightly and arrange on warmed plates. Fill with the meat sauce and serve garnished with dill.
Suggestion: Serve with a rich yogurt dip.