Stuffed Potatoes with Vegetables
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
344
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 895 mg | (22 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 new potatoes
- salt
- 1 Red onion
- 4 Tomatoes
- 2 Tbsps lemon juice
- 2 Tbsps freshly chopped parsley
- 4 Tbsps sunflower oil
- 1 pinch sugar
- 100 grams Corn kernel (canned)
- 150 grams Crème fraiche
Preparation steps
1.
Scrub potatoes thoroughly, halve lengthwise and scoop out pulp with a small melon baller. Cook potato halves in salted water for about 25 minutes.
2.
Peel onion and chop finely. Rinse and pat dry tomatoes, quarter and remove seeds, dice into small cubes. Combine lemon juice with parsley and oil, season with sugar and salt. Combine onion, tomatoes and well-drained corn, toss with the dressing.
3.
Drain potatoes and fill each with a dollop of crème fraîche. Arrange vegetables on top and serve on a bed of lettuce (3 potato halves per portion).
