RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.5781
Energy (kCal)	332.8112
Carbohydrates (g)	4.0462
Total fats (g)	25.6577
Fatty acids, total saturated 20:0 (g)	0.0201
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1164
Fatty acids, total polyunsaturated 17:1 (g)	0.0222
Fatty acids, total trans-monoenoic (g)	0.4224
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3002
Fatty acids, total saturated 4:0 (g)	0.0239
Fatty acids, total trans (g)	0.5155
Riboflavin (mg)	0.7927
Tocopherol, beta (mg)	0.0152
Lactose (g)	1.9608
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0169
Fatty acids, total polyunsaturated 24:1 c (g)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.2866
Tocopherol, delta (mg)	0.0912
Arginine (g)	1.3203
Proline (g)	0.9564
Fatty acids, total polyunsaturated 18:1 t (g)	0.4179
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5624
Adjusted Protein (g)	0.0000
Cystine (g)	0.4301
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	48.8550
Copper, Cu (mg)	0.1239
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1779
Total lipid (fat) (g)	25.6577
Vitamin K (phylloquinone) (g)	1.3185
Cholesterol (mg)	599.3650
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0938
Menaquinone-4 (g)	3.4500
Phytosterols (mg)	0.6510
Folate, total (g)	74.9425
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0438
Vitamin A, IU (IU)	1078.1033
Energy (kcal)	332.8112
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4748
Fatty acids, total saturated 14:1 (g)	0.0877
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6232
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0035
Sugars, total (g)	2.5232
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1027
Vitamin C, total ascorbic acid (mg)	0.6277
Lutein + zeaxanthin (g)	766.8600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0888
Vitamin B-12, added (g)	0.0000
Valine (g)	1.4222
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0909
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	25.3340
Fatty acids, total saturated 16:0 (g)	6.3577
Carbohydrate, by difference (g)	4.0462
Vitamin D (IU)	124.6400
Fructose (g)	0.0000
Fluoride, F (g)	1.6720
Aspartic acid (g)	2.1707
Tyrosine (g)	0.8459
Potassium, K (mg)	287.8615
Fatty acids, total saturated 12:0 (g)	0.2571
Vitamin A, RAE (g)	314.5158
Serine (g)	1.5857
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1274
Fatty acids, total trans-polyenoic 22:4 (g)	0.0204
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0035
Fatty acids, total saturated 22:0 (g)	0.0124
Fatty acids, total saturated 14:0 (g)	0.9853
Histidine (g)	0.5243
Isoleucine (g)	1.1176
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0648
Niacin (mg)	0.1822
Water (g)	157.8036
Fatty acids, total saturated 8:0 (g)	0.0895
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0320
Carotene, beta (g)	14.3750
Sodium, Na (mg)	233.7700
Iron, Fe (mg)	2.7859
Energy (kJ)	1394.4290
Ash (g)	1.9392
Caffeine (mg)	0.0000
Glycine (g)	0.7003
Fatty acids, total trans-polyenoic (g)	0.0930
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0217
Fatty acids, total saturated 18:2 undifferentiated (g)	2.7412
Fatty acids, total polyunsaturated (g)	3.3700
Vitamin E (alpha-tocopherol) (mg)	1.8145
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2833
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1167
Vitamin D (D2 + D3) (g)	3.0400
Vitamin D3 (cholecalciferol) (g)	3.0400
Lysine (g)	1.5497
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0459
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.6016
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1105
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0745
Folate, food (g)	74.9425
Fatty acids, total saturated 20:1 (g)	0.0577
Fatty acids, total monounsaturated (g)	8.2511
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.5789
Fatty acids, total polyunsaturated 16:1 t (g)	0.0046
Fatty acids, total polyunsaturated 17:0 (g)	0.0955
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1520
Choline, total (mg)	457.6160
Fatty acids, total polyunsaturated 16:1 c (g)	0.4700
Fatty acids, total saturated (g)	10.5858
Vitamin B-12 (g)	1.4736
Calcium, Ca (mg)	151.1540
Fatty acids, total saturated 10:0 (g)	0.2265
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0152
Alanine (g)	1.1839
Glutamic acid (g)	2.9300
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0021
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	312.7750
Leucine (g)	1.8408
Folate, DFE (g)	74.9425
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0930
Fiber, total dietary (g)	0.1108
Tryptophan (g)	0.2780
Threonine (g)	0.9297
Fatty acids, total polyunsaturated 18:1 c (g)	7.1410
Manganese, Mn (mg)	0.0608
Protein (g)	20.5781
Cryptoxanthin, beta (g)	14.2550
Fatty acids, total saturated 18:1 undifferentiated (g)	7.6080
Betaine (mg)	0.8010
Phosphorus, P (mg)	346.1142
Tocopherol, gamma (mg)	0.9325

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Oven bake potatoes until tender. | 2. Cut top off potato (to form a lid). | 3. Scoop out flesh of potato leaving about 1 cm (just under 1/2 inch) of the flesh under the skin. | 4. Mix the flesh with sour cream, dill, and salt and pepper. | 5. Line each potato shell with some of the filling. | 6. Break an egg into each potato and sprinkle with cheese. | 7. Bake in a 200 degree Celsius (400 degree Fahrenheit) oven until the egg is set, about 10 minutes suited us. | 8. I popped the lid in the oven for a couple of minutes to warm it through then served it on top the browned cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4			-	-	-	-
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
dill	1/4	teaspoon	chopped	1.6012	0.2896	0.0839	0.0763
salt pepper				-	-	-	-
egg	4			217.36	1.0944	19.0912	14.4552
cheddar cheese	1/2	cup		-	-	-	-

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

Cooking in progress....

Eggs in Baked Potatoes