Stuffed Baked Potatoes with Spinach

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Average: 5 (2 votes)
(2 votes)
Stuffed Baked Potatoes with Spinach
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
274
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie274 kcal(13 %)
Protein11.95 g(12 %)
Fat14.48 g(12 %)
Carbohydrates30.09 g(20 %)
Sugar added0 g(0 %)
Roughage4.21 g(14 %)
Vitamin A497.78 mg(62,223 %)
Vitamin D0.22 μg(1 %)
Vitamin E1.27 mg(11 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.19 mg(17 %)
Niacin3.72 mg(31 %)
Vitamin B₆0.33 mg(24 %)
Folate104.02 μg(35 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.41 μg(3 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C42.04 mg(44 %)
Potassium1,048.99 mg(26 %)
Calcium367.11 mg(37 %)
Magnesium66.47 mg(22 %)
Iron2.38 mg(16 %)
Iodine2.35 μg(1 %)
Zinc1.29 mg(16 %)
Saturated fatty acids8.6 g
Cholesterol43.83 mg

Ingredients

for
4
Ingredients
4 large, waxy potatoes (170 grams each)
150 grams Spinach
salt
1 garlic
1 tablespoon butter
40 grams Whipped cream
Nutmeg
peppers
80 grams Cheese (such as Cheddar)
1 tomato
30 grams grated Parmesan
How healthy are the main ingredients?
SpinachWhipped creamParmesanpotatosaltgarlic

Preparation steps

1.

Preheat the oven to 180ºC (approximately 350ºF).

2.

Rinse and brush the potatoes thoroughly and pat dry. Place on a baking sheet lined with parchment paper and bake for 30 minutes. Remove, pierce with a fork several times on all sides (preferably wearing kitchen gloves) and return to the oven for another 30 minutes.

3.

Meanwhile, rinse and trim the spinach and blanch in salted water. Drain and chop coarsely. Peel the garlic and chop finely.

4.

Remove the baked potatoes from the oven and cut a lid from the top. Hollow them out, leaving at least a 1 cm thick edge (approximately 1/2 inch).

Place the potato flesh in a bowl along with the cut lid, torn into pieces. Mash with a fork and add the spinach, garlic, butter and sour cream. Mix well and season with salt, nutmeg and pepper.

Spoon the mixture into the hollow potatoes and shower with the cheese.

Rinse and quarter the tomatoes, remove the seeds, dice, and spread over the cheese. Bake in the oven once more for about 15 minutes.

Serve with Parmesan.