Tomatoes with Potato Stuffing
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
256
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 4.32 g | (4 %) | ||
| Fat | 14.45 g | (12 %) | ||
| Carbohydrates | 31.68 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.37 g | (15 %) |
more nutritional values
| Vitamin A | 136.43 mg | (17,054 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.82 mg | (7 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 1.91 mg | (16 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 38.14 μg | (13 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 6.23 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34.39 mg | (36 %) | ||
| Potassium | 751.12 mg | (19 %) | ||
| Calcium | 62.13 mg | (6 %) | ||
| Magnesium | 32.24 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.47 mg | (6 %) | ||
| Saturated fatty acids | 2.01 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams waxy potatoes
- salt
- 1 red onion
- 4 small Pickle (from the jar)
- 2 Artichoke hearts (from the jar)
- 60 milliliters Vegetable broth
- 2 Tbsps olive oil
- 4 Tbsps White vinegar
- salt
- freshly ground peppers
- 4 large Tomatoes
- 2 Tbsps Chile oil
- thyme (for garnish)
Preparation steps
1.
Rinse the potatoes and boil in salted water for about 25 minutes. Allow to cool, peel and dice finely.
2.
Peel the onion, drain the pickles and artichokes and finely dice everything. Mix with the potatoes and the broth and season with salt and pepper. Stir in the oil and vinegar and leave to stand for about 30 minutes.
3.
Blanch the tomatoes and rinse cold. Cut off the lids and set aside.
4.
Season the potatoes to taste and spoon the mixture into the tomatoes. Arrange on plates and drizzle with chili oil.
Serve garnished with thyme and with the tomato lids placed on the top.
