Pink - Stuffed Potatoes Recipe

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Pink - Stuffed Potatoes
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Ingredients:

Directions:

  1. Preheat oven to 375.
  2. Place potatoes and beets on a cookie sheet and bake for 50-60 minutes, turning over halfway through.
  3. Remove from the oven and allow to cool slightly, then peel the beets and halve the potatoes, scooping out the insides.
  4. Place the peeled beets and potato flesh in a bowl (keep the skins) and set aside.
  5. In a medium non-stick pan, saute shallot and garlic in a small amount of cooking spray or water until softened, then scrape into the potato mixture.
  6. Add salt and pepper to taste and mash until smooth.
  7. Scoop the mashed mixture back into the reserved potato skins.
  8. Place potatoes back in the oven and bake a further 10 minutes
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 30.29 Kcal (127 kJ)
Calories from fat 0.1 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 31.59mg 1%
Potassium 162.99mg 3%
Total Carbs 7.1g 2%
Sugars 3.65g 15%
Dietary Fiber 1.46g 6%
Protein 1.3g 3%
Vitamin C 3.6mg 6%
Iron 0.5mg 3%
Calcium 15.5mg 2%
Amount Per 100 g
Calories 61.62 Kcal (258 kJ)
Calories from fat 0.21 Kcal
% Daily Value*
Total Fat 0.02g 0%
Sodium 64.27mg 1%
Potassium 331.57mg 3%
Total Carbs 14.44g 2%
Sugars 7.42g 15%
Dietary Fiber 2.98g 6%
Protein 2.65g 3%
Vitamin C 7.3mg 6%
Iron 1mg 3%
Calcium 31.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.3
    Points
  • 1
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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