Stuffed Cheese Potatoes Wrapped in Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 28.7 μg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,458 mg | (36 %) | ||
| Calcium | 520 mg | (52 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 26.9 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 12 medium waxy potatoes
- 250 grams Raclette Cheese
- 12 slices Bacon
- 2 Tbsps melted butter
- 1 Cucumber
- 2 Pickled cucumbers
- 1 shallot
- 1 generous pinch mustard powder
- 1 Tbsp Wine vinegar
- 2 Tbsps Canola oil
- 1 tsp sugar
- salt
- Chili powder
Preparation steps
Preheat the oven to 200°C (approximately 400ºF).
Steam the potatoes for about 30 minutes and allow to cool slightly. Peel and halve each potato lengthwise. Hollow out slightly. Dice the cheese and distribute on the halves of potatoes. Place the halves back together and wrap each potato with 1 slice of bacon.
Place the potatoes on a greased baking sheet and brush with butter.
Bake for about 15 minutes until golden brown.
For the relish, peel the cucumber, cut in half lengthwise, remove the seeds and dice very finely. Peel the cornichons and shallot and finely dice.
Purée about half of everything along with the mustard powder, vinegar, oil and sugar. Mix in the diced vegetables and season with salt and chili powder.
Slice the potatoes in half and arrange on plates. Serve with the cucumber relish.
