Twice Baked Potatoes with Cheese and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 930 mg | (23 %) | ||
| Calcium | 574 mg | (57 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 8 medium-sized potatoes
- olive oil
- 200 grams Mountain cheese (grated)
- 2 Tomatoes
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- salt
- freshly ground pepper
Preparation steps
Halve the potatoes and place cut side up on a greased baking sheet. Season with salt and pepper, and drizzle with olive oil. Bake in a 180°C (approximately 350°F) oven for 35 minutes. Remove from the oven, cool slightly, then remove the flesh from the potatoes. Finely chop the scooped potatoes and set aside.
Blanch the tomatoes in boiling water. Remove from the water and peel. Cut into quarters, remove the core, and finely dice.
Finely dice the shallot. Heat the butter in a pan, and sauté the shallots. Pass the garlic through a press into the pan. Mix in the diced tomatoes, and sauté everything for a few minutes.
Mix the tomato-shallot mixture into the reserved potatoes. Add the cheese, mix until combined, and season to taste with salt and pepper. Place the mixture back into the hollowed potatoes. Place the stuffed potatoes back in the baking sheet and broil until the cheese begins to melt and potatoes are lightly browned.
