Various Stuffed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.3 g | (48 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 225.9 μg | (377 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 258 μg | (86 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 228 mg | (240 %) | ||
| Potassium | 2,019 mg | (50 %) | ||
| Calcium | 495 mg | (50 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 4 large, waxy potatoes
- herb salt
- 1 Tbsp butter
- 250 grams Broccoli
- 250 grams carrots
- 2 scallions
- 2 Tbsps Sour cream
- 40 grams Cheese
- Variant 1
- 250 grams chopped Sauerkraut
- 150 grams Feta
- 1 green Bell pepper
- 1 onion
- salt (pepper, paprika)
- Variant 2
- 1 stalk smaller Leeks (in rings)
- 200 grams sour Apple (cut into matchsticks)
- 1 bunch chopped parsley
- 2 Tbsps Pumpkin seed
- salt (pepper, nutmeg)
- 100 grams Sour cream
- Variant 3
- 350 grams Zucchini (in about 1 cm cubes)
- 2 Beefsteak tomato (peeled, seeded, into coarse cubes)
- 50 grams green Olives (cored and cut into rings)
- salt (pepper)
- 2 Tbsps olive oil
- 2 Tbsps grated Parmesan
- 1 scoop Mozzarella
Preparation steps
Rinse the potatoes and cut off a lid. Hollow out the potatoes. Place butter in the hollowed-out potatoes and sprinkle with salt. Rinse the broccoli, divide into florets and cut the stems into cubes. Peel the carrots and cut into thin sticks. Peel the onion and cut into thin rings. Mix the vegetables and sour cream. Season with salt and fill the potatoes. Replace the lids on the potatoes.
Wrap each potato in a large piece of aluminum foil (shiny side facing inward). Cook for about 1 hour. Remove the foil, remove the lid and grate the cheese over the potatoes. Place back in the oven briefly, until the cheese has melted.
Variant 1:
Prepare the potatoes by rinsing, removing the lid and hollowing out the insides. Cube the feta, bell pepper and onion. Mix with the sauerkraut and season with salt. Pour into the potatoes and bake for 1 hour.
Variant 2:
Rinse the potatoes, remove the lid and hollow out the insides. Mix the leek, apple, parsley, pumpkin seeds and sour cream. Season with salt and pour into the hollowed-out potatoes. Bake for 1 hour.
Variant 3:
Rinse the potatoes, cut off a lid and hollow out the insides. Mix the summer squash, beefsteak tomatoes, olives, oil and parmesan. Pour into the hollowed-out potatoes. Bake for 1 hour. Cube the mozzarella, sprinkle over the potatoes and melt in the oven.
Serve all variations hot.
