Stuffed Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 180 mg | (189 %) | ||
| Potassium | 1,241 mg | (31 %) | ||
| Calcium | 332 mg | (33 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 8 medium, waxy potatoes
- 1 tsp vegetable oil
- 2 yellow Bell pepper
- 2 Zucchini
- 2 onions
- 1 garlic clove
- 120 grams grated Gruyere
- ½ bunch Chives
- 2 Tbsps olive oil
- salt (and pepper)
- Aluminum foil
Preparation steps
Peel, rinse and cut the bottom of the potatoes. Wrap each potato in an oiled piece of aluminum foil and cook for 50 minutes at 180°C (approximately 350°F). Rinse the peppers, halve, remove the seeds and finely chop.
Rinse the summer squash, cut off the ends and finely dice. Peel and finely chop the onions and garlic. Remove the potatoes from the foil, cut off a lid and scoop out the insides. Mix the potato and vegetables. Season with salt and pepper.
Cut the chives into thin rings and mix into the vegetables. Spread half of the filling in the hollowed-out potatoes, sprinkle with cheese and olive oil and place on a baking sheet. Spread the remaining filling between the potatoes and bake for 25 minutes at 200°C (approximately 400°F). Serve hot.
