Vegetarian Stuffed Baked Potatoes
Vegetarian Stuffed Baked Potatoes - Delicious potatoes in a spring dress
Healthy, because
Even smarter
Nutritional values
The Potato is more than just a classic filling food, because it has a lot of potassium. This substance can have blood pressure-lowering effects and thus possibly reduce the risk of stroke. Also in Asparagus also contains a lot of it. Together with aspartic acid, it stimulates kidney function. This makes it easier to flush out unwanted substances and balance the water balance.
Vegetarian stuffed baked potatoes are also delicious outside the asparagus season: Simply replace the vegetables with an alternative, such as broccoli florets or zucchini.
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 68.8 μg | (115 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,088 mg | (27 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 large Russet potatoes
- 4 stalks green asparagus
- 4 stalks white Asparagus
- salt
- 1 oz sun-dried tomato in oil
- 2 Tbsps walnut kernels
- 2 sprigs thyme
- 3 ½ ozs Cheddar cheese
- peppers
Preparation steps
Wash potatoes thoroughly and prick them all around a few times with a fork. Place in a baking dish and cook in a preheated oven at 200 °C / 400 °C for approx. 1 hour until soft.
Meanwhile, wash and trim asparagus, cut off woody ends; peel white asparagus, and peel green only in the lower third. Cook in boiling salted water over medium heat until the asparagus has just some bite (white asparagus about 15 minutes and green about 5 minutes). Then rinse in cold water, drain, cut in half lengthwise, then cut in half or thirds crosswise.
Drain tomatoes and chop finely. Also finely chop walnuts. Wash thyme, shake dry and pluck leaves. Grate cheese.
Briefly take potatoes out of the oven, cut them in half lengthwise, and press them apart slightly. Fill with asparagus, salt, and pepper and sprinkle with tomatoes, nuts, and thyme, top with cheddar, and bake stuffed baked potatoes for another 10 minutes in the oven.
