Potatoes with Two Fillings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 33.8 g | (34 %) | ||
| Fat | 16.08 g | (14 %) | ||
| Carbohydrates | 64.32 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.54 g | (22 %) |
| Vitamin A | 366.82 mg | (45,853 %) | ||
| Vitamin D | 2.47 μg | (12 %) | ||
| Vitamin E | 4.82 mg | (40 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 5.65 mg | (47 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 92.37 μg | (31 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.14 μg | (0 %) | ||
| Vitamin B₁₂ | 1.26 μg | (42 %) | ||
| Vitamin C | 60.15 mg | (63 %) | ||
| Potassium | 1,881.35 mg | (47 %) | ||
| Calcium | 240.61 mg | (24 %) | ||
| Magnesium | 74.15 mg | (25 %) | ||
| Iron | 2.76 mg | (18 %) | ||
| Iodine | 54.55 μg | (27 %) | ||
| Zinc | 1.72 mg | (22 %) | ||
| Saturated fatty acids | 7.73 g | |||
| Cholesterol | 278.13 mg |
Ingredients
- For the fillings
- 3 slices raw ham
- 1 Tbsp Caper
- 3 Pickle
- 200 grams Cream quark (40% fat)
- salt (and pepper)
- 1 Tbsp lemon juice
- 2 Tbsps milk
- 4 eggs
- 150 grams Yogurt (0.1% fat)
- 150 grams shrimp
- 1 bunch Chives
- 2 tsps butter
- ½ bunch Cress
Preparation steps
For the potatoes, preheat the oven to 200ºC (approximately 400ºF).
Rinse and dry the potatoes, prick several times with a fork and brush with butter. Place in the oven and cook for about 40 minutes until soft.
For the first filling, cut the ham into thin strips, finely chop half the capers and finely dice the pickles.
Combine the quark with the milk and season with lemon juice, salt and pepper. Stir in the capers, pickles and half the ham.
For the second filling, rinse the shrimp under cold water and drain. Cut the chives into small rings.
Combine the eggs with the yogurt and season with salt and pepper.
Cook the shrimp in a pan with some butter and then remove from the pan.
Cook and scramble the eggs and then fold in the shrimp and chives.
Cut the cooked potatoes lengthwise and squeeze gently at the ends so that they break open in the middle.
Fill 4 potatoes with the scrambled eggs mixture and 4 with the quark.
Distribute the remaining strips of ham on top and serve garnished with cress.
