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Baked potato with creme fraiche
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Preparation time:
100 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
285
Calories
37 g
Carbohydrates
7 g
Protein
11 g
Fat
Ingredients:
 | Olive oil | ½ Tablespoon |
 | Salt, table salt, sea salt | 2 Pinch(s) |
 | Pepper (black) | 2 Pinch(s) |
 | Chives (fresh) | 1 Tablespoon |
 | Creme fraiche (30% fat) | 20 g |
 | Sour cream (10% fat) | 25 g |
 | Lemon juice | ½ Tablespoon |
 | Potato (floury, fresh) | 3 (240 g) |
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Category: Health & Fitness
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Preparation:
Step 1:
Preheat oven to 180°C hot air. Thoroughly wash the potato, brush and dry as necessary. Pierce potato several times with a fork so that it does not burst in the oven.
Step 2:
Now brush the outside of the potato with olive oil. Now wrap the potato in a sheet of aluminum foil and close the ends well. Now cook the aluminum potato on the middle shelf in the preheated oven for about 60-90min (the cooking time varies depending on the oven and the type of potato).
Step 3:
In the meantime, for the filling, mix the crème fraîche with the sour cream and the lemon juice. Season the filling with salt and pepper to taste.
Step 4:
Chives wash and chop into fine rolls. Remove the cooked potato from the oven, arrange it with the foil on a plate. Carefully open the foil at the top and cut the potato lengthwise and press it apart a bit. Now fill the potato with the filling and top with chive rolls. Enjoy warm.
Macronutrient distribution:
The recipe Baked potato with creme fraiche is composed of the following macronutrients.
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Kitchen utensils needed:
Aluminum foil
Cutting board
Fork
Kitchen knife
Oven
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