Baked Potatoes with Colorful Lining
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 53.5 μg | (89 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,113 mg | (28 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
Preparation steps
Clean the potatoes thoroughly, pat dry and cut into thick slices. Apply a thin coat of olive oil to both sides.
Cut peperoncini in half, remove the seeds, rinse and finely chop and place in a bowl. Peel the onion and garlic and finely chop and add to the peperoncini. Rinse the parsley and basil and chop separately. Add half the parsley to the peperoncini mixture and season with salt and a little olive oil. In another bowl, combine basil, remaining parsley, oregano, salt and pepper and mix with a little olive oil. In a third bowl, mix the walnuts with chives, salt and a little oil.
Arrange the potatoes on a baking tray and place under the broiler for 10 minutes. Remove from oven, turn, and top one-third each with herbs, peppers and nut mixture. Return to oven and broil until brown, about 6 minutes.
