Stuffed Potatoes
with cheese
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
255
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 659 mg | (16 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large, predominantly waxy potatoes about 250 grams each (approximately 9 ounces)
- salt
- 100 milliliters milk
- 100 grams Roquefort cheese
- peppers
- freshly grated Nutmeg
- 50 grams Peas
- 4 Tbsps finely chopped Fresh herbs (such as chives, parsley, basil)
- also
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 2 Tbsps olive oil
Preparation steps
1.
Rinse the potatoes thoroughly and cook in salted water for 25-30 minutes. Cut the potatoes flat on one side and hollow them out, leaving a small border. Press the insides through a potato ricer. Heat the milk and whisk into the potatoes. Add the cheese. Season with salt, pepper and nutmeg. Mix in the peas and herbs. Place the hollowed potatoes on a parchment-lined baking sheet and fill with the filling. Cook in a preheated oven at 200°C (approximately 400°F) for 25-30 minutes.
2.
Cut the peppers into quarters, rinse and dice finely. Heat olive oil in a nonstick skillet. Fry the peppers for 3-5 minutes. Season with salt and pepper. Serve the potatoes with the peppers.
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