Stuffed Baked Potatoes on Salt Bed
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
257
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 25.7 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 684 mg | (17 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Preheat the oven to 200°C.
2.
Spread the salt on a baking tray. Rinse the potatoes, pat dry, put on the salt, cover the tray with aluminum foil and cook the potatoes in preheated oven about 30 minutes.
3.
Meanwhile brush the vegetables, rinse, peel and grate or cut into narrow strips. Sauté briefly in a pan with 1 tablespoon oil, remove from heat and let cool.
4.
Remove the potatoes from the oven, cut in half and scoop out the halves, leaving a 1 cm (1/2 inch) wide edge. Combine the potato that was hollowed out with vegetables and crème fraîche. Season salt, pepper and nutmeg, fill in the potato halves and cover with grated cheese. Bake until golden yellow in the still hot oven. Remove and serve on the salt bed.
