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Mini Baked Potatoes With Ricotta & Lemon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.7305
Energy (kCal)167.0305
Carbohydrates (g)4.3026
Total fats (g)12.1411
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil, steam, or microwave poatoes until tender. | 2. Cut off the tops and scoop out the middles. | 3. Place potatoes on a baking tray and spray with oil. | 4. Bake for 10-15 minutes at 200C, or until golden and crisp. | 5. Set aside to cool. | 6. In a small bowl, combine ricotta, parsley, and lemon rind. | 7. When potatoes have cooled, fill with ricotta mixture and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 6 - - - -
    olive oil cooking spray flavored - - - -
    ricotta cheese 6 tablespoons 161.82 2.8272 10.4718 12.0714
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    lemon 1 tablespoon grated rind 3.8425 1.2349 0.1458 0.0397

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



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