Stuffed Potatoes with Trout Roe

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Stuffed Potatoes with Trout Roe
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
366
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie366 kcal(17 %)
Protein9.91 g(10 %)
Fat26.15 g(23 %)
Carbohydrates27.65 g(18 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A105.13 mg(13,141 %)
Vitamin D2.42 μg(12 %)
Vitamin E1.69 mg(14 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.97 mg(25 %)
Vitamin B₆0.23 mg(16 %)
Folate40.38 μg(13 %)
Pantothenic acid0.21 mg(4 %)
Vitamin B₁₂2.02 μg(67 %)
Vitamin C30.2 mg(32 %)
Potassium767.2 mg(19 %)
Calcium107.76 mg(11 %)
Magnesium28.25 mg(9 %)
Iron1.2 mg(8 %)
Zinc0.51 mg(6 %)
Saturated fatty acids15.98 g
Cholesterol135.16 mg

Ingredients

for
4
Ingredients
4 medium potatoes
50 grams butter
80 grams Trout roe
150 grams Crème fraiche
salt
freshly ground peppers
How healthy are the main ingredients?
potatosalt

Preparation steps

1.

Scrub the potatoes thoroughly, pat dry and arrange on a baking sheet. Preheat the oven to 200°C (approximately 400°F) and bake the potatoes for about 40-50 minutes. Let cool slightly, cut in half and scrape out the insides with a spoon, leaving a 1 cm (approximately 1/3 inch) wide shell. Mash the scooped out potato flesh with a fork, stir in the chopped butter, season with salt and pepper and whisk until loose.

2.

Refill the potato shells with the filling. Whisk the crème fraîche until smooth and pour over the potato purée in the well. Spoon the trout roe over top and arrange on a serving platter. Serve immediately.