Stuffed Potatoes with Trout Roe
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
321
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 461 mg | (12 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
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.
