Stuffed Scalloped Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 879 mg | (22 %) | ||
| Calcium | 262 mg | (26 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 4 g |
Ingredients
Preparation steps
Rinse and peel the potatoes, cut in half lengthwise and scoop out the flesh, leaving a border in the shell. Place potato shells and flesh in boiling salted water and cook until tender, about 20 minutes. Remove from heat and drain well. Cook ground meat in a saute pan. Drain off fat and set aside.
Preheat the oven to 180°C (approximately 350°F). Butter a baking dish.
Dice potato flesh into small cubes. Peel and mince onion, then mix with diced potatoes and thyme. Season with salt and pepper. Fill potato shells with the filling mixture, top each with cooked meat and put into baking dish.
Mix the cream, eggs and half of the cheese. Season mixture with salt, pepper and nutmeg. Pour mixture over potatoes and sprinkle with remaining cheese. Bake until golden brown, about 30 minutes. Garnish with fresh thyme and serve.
