Stuffed Potatoes

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Stuffed Potatoes
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
797
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie797 kcal(38 %)
Protein43.33 g(44 %)
Fat49.06 g(42 %)
Carbohydrates54.62 g(36 %)
Sugar added0 g(0 %)
Roughage5.29 g(18 %)
Vitamin A446.91 mg(55,864 %)
Vitamin D0.46 μg(2 %)
Vitamin E1.56 mg(13 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.63 mg(57 %)
Niacin12.93 mg(108 %)
Vitamin B₆0.75 mg(54 %)
Folate66.96 μg(22 %)
Pantothenic acid1.94 mg(32 %)
Biotin2.77 μg(6 %)
Vitamin B₁₂8.37 μg(279 %)
Vitamin C48.91 mg(51 %)
Potassium1,719.4 mg(43 %)
Calcium452.54 mg(45 %)
Magnesium1,027.09 mg(342 %)
Iron5.45 mg(36 %)
Iodine9.19 μg(5 %)
Zinc2.7 mg(34 %)
Saturated fatty acids27.62 g
Cholesterol286.91 mg

Ingredients

for
4
Ingredients
1 kilogram waxy, medium potatoes
2 ½ kilograms coarse Sea salt
2 egg whites
2 sprigs rosemary
200 grams Sour cream
400 grams cream cheese
salt
white peppers
1 tablespoon lemon juice
1 handful Chives
100 grams Bresaola
fresh oregano (for garnish)
100 grams Smoked salmon
4 tablespoons Salmon caviar
Dill (for garnish)
How healthy are the main ingredients?
potatorosemarySour creamcream cheesesaltChives

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Rinse the potatoes. Beat the egg whites and mix with the salt. Add a small amount of cold water if needed to form a paste. Distribute about half on a baking sheet, then place the potatoes on top. Sprinkle with rosemary and completely cover with the remaining salt. Bake in the oven for about 70 minutes.

3.

For the filling, stir the sour cream with the cream cheese and season with salt, pepper and lemon juice.

4.

Rinse the chives, shake dry and cut into thin rings, then stir into 1/3 of the cheese mixture.

5.

Remove the potatoes from the oven, allow to cool briefly and scoop out the flesh with a small spoon, so that a 1 cm (approximately 1/2 inch) thick edge remains. Mix the chive cream with 1/3 of the potato flesh and fill 4 potatoes with the mixture. Mix the rest of the potato flesh with the remaining cream cheese mixture. Arrange in the remaining potatoes. Top 4 of the potatoes with the ham (cut in strips) and oregano. Top the rest of the potatoes with the salmon and caviar. Garnish with dill.

6.

Serve the potatoes with a fresh salad as desired.