Stuffed Potatoes with Vegetables

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Stuffed Potatoes with Vegetables
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Health Score:
6,9 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
485
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie485 kcal(23 %)
Protein9.74 g(10 %)
Fat29.4 g(25 %)
Carbohydrates55.03 g(37 %)
Sugar added1.05 g(4 %)
Roughage7.27 g(24 %)
Vitamin A124.04 mg(15,505 %)
Vitamin D0 μg(0 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.09 mg(8 %)
Niacin3.94 mg(33 %)
Vitamin B₆0.48 mg(34 %)
Folate70.02 μg(23 %)
Pantothenic acid0.36 mg(6 %)
Biotin6.23 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C66.52 mg(70 %)
Potassium1,497.99 mg(37 %)
Calcium134.49 mg(13 %)
Magnesium60.67 mg(20 %)
Iron2.25 mg(15 %)
Iodine0.75 μg(0 %)
Zinc0.9 mg(11 %)
Saturated fatty acids10.98 g
Cholesterol33.48 mg

Ingredients

for
4
Ingredients
6
1
Red Onion
4
2 tablespoons
2 tablespoons
freshly chopped Parsley
4 tablespoons
1 pinch
100 grams
corn kernels (canned)
150 grams

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).