Twice Baked Potatoes with Spinach and Cheddar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 145.1 μg | (242 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 624 mg | (16 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 4 large waxy potatoes (each 170 grams)
- 150 grams Spinach
- salt
- 1 garlic clove
- 1 Tbsp butter
- 40 grams Whipped cream
- Nutmeg
- peppers
- 100 grams grated Cheese (such as Cheddar)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse potatoes thoroughly and pat dry. Place on a baking sheet lined with parchment paper and bake for 30 minutes. Remove from the oven and pierce with a fork several times (works best if using kitchen gloves), place back in the oven and bake for another 30 minutes.
Meanwhile, rinse spinach, trim and blanch in a pot of salted water. Drain, squeeze liquid from spinach with hands and chop coarsely. Peel garlic and chop finely.
Remove baked potatoes from the oven and cut a lid in potato lengthways. Scoop out the inside leaving approximately a 1 cm (approximately 1/2 inch) border. Place potato mixture into a bowl. Mash potatoes with a fork. Add spinach, garlic, butter and sour cream, mix and season with salt, nutmeg and pepper. Fill potatoes with potato-spinach mixture. Sprinkle with cheese and bake in the oven once more for about 15 minutes. Serve with Parmesan.
