Stuffed Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 23.25 g | (24 %) | ||
| Fat | 32.29 g | (28 %) | ||
| Carbohydrates | 53.68 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.53 g | (28 %) |
| Vitamin A | 149.88 mg | (18,735 %) | ||
| Vitamin D | 0.31 μg | (2 %) | ||
| Vitamin E | 1.99 mg | (17 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.61 mg | (55 %) | ||
| Niacin | 6.79 mg | (57 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 62.52 μg | (21 %) | ||
| Pantothenic acid | 0.73 mg | (12 %) | ||
| Biotin | 2.39 μg | (5 %) | ||
| Vitamin B₁₂ | 1.34 μg | (45 %) | ||
| Vitamin C | 47.72 mg | (50 %) | ||
| Potassium | 1,348.65 mg | (34 %) | ||
| Calcium | 506.91 mg | (51 %) | ||
| Magnesium | 66.42 mg | (22 %) | ||
| Iron | 5.85 mg | (39 %) | ||
| Iodine | 3.36 μg | (2 %) | ||
| Zinc | 3.23 mg | (40 %) | ||
| Saturated fatty acids | 13.97 g | |||
| Cholesterol | 95 mg |
Preparation steps
Scrub the potatoes thoroughly and cook in boiling salted water until fork-tender, around 15-20 minutes. Let cool then cut a lid off the top and scoop out the flesh, leaving a thin shell.
Mash 2 tablespoons potato mixture with the feta cheese and 2 tablespoons olive oil. Season with salt and pepper and stuff into the potato shells.
Line a baking sheet with foil, arrange the potatoes on the baking sheet and bake in a preheated oven (220°C) (approximately 425°F) for about 10 minutes.
Meanwhile, chop the bacon and fry until crispy. Drain on paper towels. Cut the olives in half and chop. Slice the tomatoes. Cut the Appenzeller cheese into small pieces.
Remove the potatoes from the oven, arrange on a serving platter, top with the bacon, shrimp, olive, tomatoes and cheese and garnish with parsley and chives.
