Stuffed Potatoes with Vegetables

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Stuffed Potatoes with Vegetables
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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)
Calorie344 cal.(16 %)
Protein6 g(6 %)
Fat21 g(18 %)
Carbohydrates33 g(22 %)
Sugar added1 g(4 %)
Roughage3.9 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E7.3 mg(61 %)
Vitamin K23 μg(38 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.4 mg(29 %)
Folate59 μg(20 %)
Pantothenic acid1 mg(17 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C51 mg(54 %)
Potassium895 mg(22 %)
Calcium59 mg(6 %)
Magnesium51 mg(17 %)
Iron1.8 mg(12 %)
Iodine11 μg(6 %)
Zinc0.9 mg(11 %)
Saturated fatty acids8.1 g
Uric acid50 mg
Cholesterol32 mg
Complete sugar6 g

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
How healthy are the main ingredients?
parsleysugarpotatosaltonionTomato

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). 

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