Baked potato with quark and parsley

Name: Baked potato with quark and parsley
Yield: 3 servings
Ingredients: 500.000000000000 g POTATO, PEELED; 180.000000000000 g QUARK, <0.5% FAT; 15.000000000000 g PARSLEY; 12.000000000000 g OLIVE OIL; 3.000000000000 g SALT, IODISED

Vegetarian
Gluten free

Derived from ingredients – check the package label.

Good for dinner

Less suited for lunch.

Potatoes baked in their peeled state and topped with seasoned quark.

3 servingsFinal yield 540 g

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Ingredients

Display quantities

500 gPOTATO, PEELED
180 gQUARK, <0.5% FAT
15 gPARSLEY
12 gOLIVE OIL
3 gSALT, IODISED

Method

Cut potatoes into wedges, coat with oil and bake until tender and browned.
Mix quark with parsley and salt and spoon over the hot potatoes.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 593.9 kcal
Protein: 27.3 g
Fat: 13.3 g
Carbohydrate: 83.1 g
Total carbohydrate (by difference): 98.1 g
Fibre (Fineli): 6.2 g
Saturated fatty acids: 2 g
Sodium: 1,349.6 mg
Salt (sodium × 2.5): 3.4 g

Per serving

Energy: 198 kcal
Protein: 9.1 g
Fat: 4.4 g
Carbohydrate: 27.7 g
Total carbohydrate (by difference): 32.7 g
Fibre (Fineli): 2.1 g
Saturated fatty acids: 0.68 g
Sodium: 449.9 mg
Salt (sodium × 2.5): 1.1 g

Per 100 g of finished food

Energy: 110 kcal
Protein: 5.1 g
Fat: 2.5 g
Carbohydrate: 15.4 g
Total carbohydrate (by difference): 18.2 g
Fibre (Fineli): 1.1 g
Saturated fatty acids: 0.38 g
Sodium: 249.9 mg
Salt (sodium × 2.5): 0.62 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Oil consumption is estimated from the recorded cooking input.

Allergens

Contains: Milk

Derived from ingredients – check the package label.

Food data sources

THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0