Baked Potatoes with Sherry
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
207
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 31.8 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 855 mg | (21 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- butter (for the pan)
- 800 grams potatoes
- 3 garlic cloves
- 1 onion
- 180 milliliters Vegetable broth
- 70 milliliters sherry
- salt
- peppers
- 1 handful parsley
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with butter.
2.
Rinse the potatoes, peel and cut into thin slices. Peel the garlic and onion. Thinly slice the garlic. Halve the onion and cut into thin rings. Mix the onions, garlic and potatoes.
3.
Mix the vegetable broth with sherry and season with salt and pepper. Spread the potato mixture in the baking dish and pour in the sherry broth.
4.
Bake for about 45 minutes. If the potatoes are too dark, cover with aluminum foil.
5.
Rinse the parsley, shake dry and chop. Serve the potatoes sprinkled with parsley.
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