Stuffed Potatoes with Cheese Topping
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
319
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,300 mg | (33 %) | ||
| Calcium | 294 mg | (29 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 large cooked potatoes
- 1 Zucchini
- 1 Eggplant
- 400 grams Tomatoes (canned)
- 1 garlic clove
- 1 tsp Fresh herbs (from Provence)
- 100 grams Gruyere
- 16 black Olives
- salt
- freshly ground peppers
Preparation steps
1.
Cut potatoes in half lengthwise, scoop out middle with a spoon and place into a bowl. Rinse zucchini and eggplant, trim and dice. Drain tomatoes. Add zucchini, eggplant and tomatoes to potatoes. Peel garlic and press it into the bowl. Season with herbs, salt and pepper.
2.
Finely grate cheese. Place potato halves in an ovenproof dish, fill with vegetable mixture, sprinkle with cheese and garnish with olives. Place in the oven and bake at 200°C (approximately 400°F) for about 20 minutes.
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