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4 Serves
110 Mins
Preheat your oven to 200°C. Scrub the large baking potatoes thoroughly and pat them dry. Wrap each potato individually in aluminum foil.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
234 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
199 mg / 1,250 mgPotassium
396 mg / 4,700 mgSodium
1263 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Place the wrapped potatoes on a baking sheet and bake for 60 to 75 minutes, or until they are tender when pierced with a knife.
Carefully slice the potatoes open lengthwise. Scoop out the inside into a bowl, leaving a thin layer of potato against the skin to maintain structure.
Mash the scooped potato with butter and grated Kashar cheese until smooth and creamy. Season with salt and pepper to taste, then return the mixture to the potato skins.
Top the stuffed potatoes with your choice of prepared ingredients like olives, corn, or pickled vegetables and serve immediately while hot.
49
g48
g30
g
Salvadoran
Egyptian