Twice Baked Potatoes
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 241.7 μg | (403 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 188 mg | (198 %) | ||
| Potassium | 1,165 mg | (29 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams potatoes
- 600 grams Brussels sprouts
- Sea salt
- ½ bunch Chives
- 3 Tbsps Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 2 Tbsps slivered almonds
- 60 grams Emmentaler cheese
- butter (for the baking dish)
Preparation steps
Boil potatoes until knife-tender, about 25 minutes. Drain and let cool.
Meanwhile, rinse Brussels sprouts and boil in lightly salted water for about 8 minutes, then drain. Rinse chives, shake dry and thinly slice.
Preheat oven to 200°C (approximately 400°F). Cut potatoes in half lengthwise. Scoop out centers, leaving about a 1.5 cm (approximately 1/2 inch) border.
For the filling, mash scooped potato with a fork. Stir in cream and 2 tablespoons of water. Season well with salt, pepper and nutmeg. Add chives and almonds. Fill potato shells with mixture.
Butter a medium baking dish. Grate cheese. Place Brussels sprouts in the bottom of the dish and put potatoes on top. Season both with nutmeg and sprinkle with cheese. Bake until golden brown, about 15 minutes.
