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Stuffed Baked Potatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.5761
Energy (kCal)1544.0404
Carbohydrates (g)94.7731
Total fats (g)125.3539
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350°F | 2. Wash the potatoes well, then dry. Wrap each potato in foil, place on a baking tray and roast for 1 hour. | 3. Remove from oven and cut a small slice off the top of each potato. | 4. Scoop out the flesh and place in a bowl with the butter, half the creme fraiche, the parmesan, ham, shallots and half the chopped tomatoes. | 5. Season with salt and pepper and mix together. | 6. Pile back into potatoes, drizzle with extra olive oil and return to the oven for 20 minutes or until golden. | 7. Meanwhile, combine the tomato ketchup, remaining creme fraiche, vinegar, Worcestershire sauce and 1/2 cup olive oil in a bowl. | 8. Whisk together to form a sauce, then add the basil and season with salt and pepper. Serve the potatoes with the sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 4 - - - -
    butter 1 ounce unsalted 161.595 7.4249 5.0491 13.607999999999999
    creme fraiche 2/3 cup - - - -
    parmesan cheese 4 tablespoons grated 74.0 8.0 8.0 1.0
    ham 1/2 cup chopped - - - -
    scallion 3 chopped 96.0 22.02 5.49 0.57
    tomato 4 peeled seeded chopped 248.2759 55.0525 12.9535 2.1589
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    olive oil 954.72 0.0 0.0 108.0
    tomato ketchup 4 tablespoons - - - -
    white wine vinegar 1/4 cup - - - -
    worcestershire sauce 2 teaspoons 8.84 2.2055 0.0 0.0
    basil 1 tablespoon chopped 0.6095 0.0702 0.0835 0.017

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



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