RecipeDB

Cooking in progress....

Baltic Stuffed Potatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.4668
Energy (kCal)763.823
Carbohydrates (g)113.9926
Total fats (g)11.968
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350 degrees. | 2. Pierce the potatoes and bake them for 1 to 1 1/2 hours, or until cooked. | 3. Remove from the oven. | 4. When cool enough to handle, halve them and coop the potato flesh out into a bowl, leaving 3/4 inch shells. | 5. Season the shells with salt and pepper and keep to one side. | 6. In a small saute pan, melt the butter and fry the shallots, garlic and mushrooms until slightly colored, about 10 minutes. | 7. Mash the potato pulp well, adding the sauteed mushrooms, sour cream and tarragon. | 8. Season to taste and mix thoroughly. | 9. Stuff the mixture back into the potato shells, piling it high. | 10. Bake in the same hot oven until the potatoes are golden in color, about 15 to 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 3 washed 176.5167 0.0 39.27 0.9917
    salt pepper 176.5167 0.0 39.27 0.9917
    butter 3/4 ounce 121.1963 5.5686 3.7869 10.206
    shallot 4 peeled chopped 460.8 107.52 16.0 0.64
    garlic clove 2 peeled crushed 176.5167 0.0 39.27 0.9917
    wild mushroom 7 ounces wiped 176.5167 0.0 39.27 0.9917
    cream 3 1/2 fluid sour - - - -
    tarragon 3 teaspoons chopped 5.31 0.904 0.4099 0.1303

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition