Stuffed Baked Potatoes with Three Fillings
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 15.79 g | (16 %) | ||
| Fat | 32.8 g | (28 %) | ||
| Carbohydrates | 81.18 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.58 g | (32 %) |
| Vitamin A | 207.61 mg | (25,951 %) | ||
| Vitamin D | 0.05 μg | (0 %) | ||
| Vitamin E | 2.36 mg | (20 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 5.61 mg | (47 %) | ||
| Vitamin B₆ | 0.63 mg | (45 %) | ||
| Folate | 78.75 μg | (26 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.07 μg | (0 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 2,202.46 mg | (55 %) | ||
| Calcium | 137.08 mg | (14 %) | ||
| Magnesium | 77.65 mg | (26 %) | ||
| Iron | 3.55 mg | (24 %) | ||
| Iodine | 0.1 μg | (0 %) | ||
| Zinc | 1.21 mg | (15 %) | ||
| Saturated fatty acids | 14.69 g | |||
| Cholesterol | 60.68 mg |
Ingredients
- Ingredients
- Baked potato (with corn, peas and cheese)
- 4 potatoes (200 g each)
- 1 Tbsp vegetable oil
- 2 Tbsps butter
- 2 Tbsps Sweet corn (in a can)
- 2 Tbsps Frozen pea
- 2 Tbsps grated Gouda
- salt
- freshly ground peppers
- Baked potato (with ham and parsley)
- 4 potatoes (200 g each)
- 1 Tbsp vegetable oil
- 2 Tbsps butter
- 2 Tbsps Sour cream
- 2 Tbsps diced raw ham
- 1 Tbsp chopped parsley
- ½ tsp sweet paprika
- salt
- freshly ground peppers
- Baked potato (with tomato, pesto and mozzarella)
- 4 potatoes (200 g each)
- 1 Tbsp vegetable oil
- 2 Tbsps butter
- 2 Tbsps Diced tomatoes
- 1 Tbsp Pesto
- 2 Tbsps diced Mozzarella
- salt
- freshly ground peppers
Preparation steps
Scrub potatoes thoroughly and rinse under cold water. Pat dry and brush with the oil. Place on a baking sheet and roast in a 180°C (approximately 350°F) oven until knife-tender, about 50 minutes. Remove from the oven. Cut in half lengthwise and scoop out the flesh leaving potato around the edges of the potato skin.
For the baked potatoes with the corn, peas and cheese: In a bowl, mix the potato flesh from 4 potatoes with 1 tablespoon of the butter, corn, peas and cheese until thoroughly combined. Season with salt and pepper to taste.
For the baked potatoes with ham and parsley: In a bowl, mix the potato flesh from 4 potatoes with the sour cream, ham and parsley until thoroughly combined. Season with salt and pepper to taste.
For the baked potatoes with tomato, pesto and mozzarella: In a bowl, mix the potato flesh from 4 potatoes with the tomatoes, pesto and mozzarella until thoroughly combined. Season with salt and pepper to taste.
Place the filled potatoes on a baking sheet and divide the remaining knobs of butter between the potatoes. Bake until warmed through, about 12 minutes.
For the toadstool decoration:
If desired, hollow out half a tomato and cut a peeled potato in half. Place the hollowed tomato half on top of the potato half so it looks like a toadstool. Dot with mayonnaise.