Stuffed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 774 cal. | (37 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,424 mg | (36 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 28.2 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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 Tbsp lemon juice
- 1 handful Chives
- 100 grams Bresaola
- fresh oregano (for garnish)
- 100 grams Smoked salmon
- 4 Tbsps Salmon caviar
- Dill (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
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.
For the filling, stir the sour cream with the cream cheese and season with salt, pepper and lemon juice.
Rinse the chives, shake dry and cut into thin rings, then stir into 1/3 of the cheese mixture.
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.
Serve the potatoes with a fresh salad as desired.
