Twice Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 17.44 g | (18 %) | ||
| Fat | 55.33 g | (48 %) | ||
| Carbohydrates | 38.3 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.95 g | (20 %) |
| Vitamin A | 537.08 mg | (67,135 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 0.76 mg | (6 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 7.35 mg | (61 %) | ||
| Vitamin B₆ | 0.44 mg | (31 %) | ||
| Folate | 52.28 μg | (17 %) | ||
| Pantothenic acid | 0.47 mg | (8 %) | ||
| Biotin | 5.78 μg | (13 %) | ||
| Vitamin B₁₂ | 0.53 μg | (18 %) | ||
| Vitamin C | 51.81 mg | (55 %) | ||
| Potassium | 1,019.03 mg | (25 %) | ||
| Calcium | 293.66 mg | (29 %) | ||
| Magnesium | 48.97 mg | (16 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 13.05 μg | (7 %) | ||
| Zinc | 2.04 mg | (26 %) | ||
| Saturated fatty acids | 17.53 g | |||
| Cholesterol | 69.71 mg |
Ingredients
- Ingredients
- 4 large starchy potatoes
- 3 Tbsps olive oil
- 2 red onions
- 150 grams Cherry tomatoes
- Bell pepper (1/2 each red, yellow, and green)
- 150 grams smoked Bacon
- 2 Tbsps butter
- 1 tsp Mustard
- 120 grams grated Cheddar cheese
- salt
- peppers
- 200 grams mixed Lettuce
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
Preparation steps
Rinse the potatoes and pat dry. Prick all over with a fork, place on a wire rack and bake in a 200°C (approximately 400°F) oven for 1 hour. Rinse, trim, and finely chop the peppers. Peel the onions and finely chop. Rinse and quarter the tomatoes. Finely dice the bacon. Heat the oil in a pan. Add the onions, peppers, and tomatoes and sauté for 8 minutes. Fry the bacon in a dry frying pan. Remove the potatoes from the oven. Cut along the top, remove the top piece, and scrape out the flesh with a spoon. Make sure to leave a thick wall inside of the potatoes. Mash the potatoes that were removed, and mix with the mustard, butter, half of the cheese, bacon, and the sautéed vegetables. Season to taste with salt and pepper. Return the filling to the potatoes, sprinkle with the remaining cheese, and bake in the oven for an additional 5 minutes.
Rinse the lettuce, pat dry, and tear into bite-sized pieces. Mix the vinegar and oil to form a dressing, Season to taste with salt and pepper. Mix with the lettuce until combined. Serve the salad with the potatoes.
