Stuffed Potatoes with Cheese
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
314
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 296 mg | (30 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 large potatoes
- 200 grams Blue cheese
- 30 milliliters Whipped cream
- 2 Tbsps melted butter
- 60 grams seedless, white Grape
- ½ bunch Chives
- salt
- peppers
Preparation steps
1.
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Rinse chives, shake dry and cut a part in rolls. Rinse and halve grapes. Cut a lid from each potato. Scoop out inside of each potato with a small spoon leaving a small border.
2.
Cut 100 grams (approximately 3 1/2 ounces) of blue cheese into 4 slices, and cut remaining blue cheese into small cubes. Puree diced blue cheese, cream and melted butter in a blender and season with salt and pepper. Mix scooped potato with blue cheese puree in a bowl, fill each potato with blue cheese potato mixture, cover with blue cheese slice, grape halves and chopped chives. Serve immediately.
