Stuffed Potatoes with Cream Sauce
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
404
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 55.8 μg | (93 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 potatoes
- 1 bunch parsley (chopped)
- 1 bunch Chives
- 1 garlic clove (chopped)
- 1 bunch scallions
- 150 milliliters white wine
- salt
- freshly ground pepper
- Nutmeg (freshly grated)
- 2 Tbsps butter
- 200 grams Whipped cream
- 100 grams Crème fraiche
- parsley (for garnishing)
Preparation steps
1.
Peel potatoes, halve lengthwise and scoop out pulp gently. Cook in salted water for about 20 minutes. Drain and let evaporate briefly.
2.
Rinse chives, shake dry and cut into rings.
3.
Rinse and dry scallions, cut into rings. Heat butter in a pan and saute garlic and scallions for a few seconds. Deglaze pan with white wine, remove from heat and add half of herbs, season with salt and pepper.
4.
Combine cream with creme fraiche and simmer briefly, add remaining herbs and season with salt, pepper and nutmeg.
5.
Spread cream sauce on warmed plates, top with potato halves and fill them with scallions. Sprinkle with parsley and serve.
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