Stuffed Potato Skins
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
563
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 966 mg | (24 %) | ||
| Calcium | 331 mg | (33 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 medium, waxy potatoes (100 grams each)
- vegetable oil (for greasing)
- 2 Tbsps olive oil
- Sea salt
- freshly ground peppers
- 150 grams Cheddar cheese (or Emmentaler)
- 120 grams Smoked bacon
- 4 scallions
- 120 grams Crème fraiche
Preparation steps
1.
Preheat the oven to 180°C (approximately 350ºF).
2.
Rinse the potatoes thoroughly and pat dry. Halve lengthwise and hollow out, leaving a narrow margin (best with a melon baller). Use the potato flesh elsewhere and place the skins on an oiled baking sheet. Drizzle with oil and season with salt and pepper. Bake for about 15 minutes.
3.
Grate the cheese. Dice the bacon finely. Rinse and trim the scallions and cut into thin rings.
Remove the potato halves from the oven and spoon a dollop of crème fraîche into each one. Fill with bacon and scallions, season with pepper and shower with the cheese.
Return to the oven for about 15 minutes until golden brown.
Serve immediately.
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