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Picture of Twice Baked Potatoes with Kale, Feta and Leek
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2169 kcal 108 %
  • Fat 65 g 101 %
  • Saturated 37 g 186 %
  • Carbs 328 g 109 %
  • Fiber 31 g 122 %
  • Protein 85 g 169 %
  • Cholesterol 217 mg 72 %
  • Sodium 2442 mg 102 %
  • Calcium 2069 mg 207 %
  • Magnesium 518 mg 123 %
  • Potassium 7408 mg 158 %
  • Iron 22 mg 123 %
  • Zinc 12 mg 113 %
  • Phosphorus 1857 mg 265 %
  • Vitamin A 1054 µg 117 %
  • Vitamin C 260 mg 289 %
  • Thiamin (B1) 2 mg 152 %
  • Riboflavin (B2) 3 mg 207 %
  • Niacin (B3) 20 mg 125 %
  • Vitamin B6 7 mg 522 %
  • Folate equivalent (total) 541 µg 135 %
  • Vitamin B12 3 µg 140 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 4 mg 30 %
  • Vitamin K 742 µg 618 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Twice Baked Potatoes with Kale, Feta and Leek

Ingredients

  • 6-8 Medium Sized Baking Potatoes
  • 3 Leeks, trimmed, washed and chopped
  • 150 grams kale, washed, trimmed and chopped
  • 3 garlic cloves, chopped
  • 4 tablespoons Greek yogurt
  • 150 grams feta cheese, crumbled
  • 75 grams cheddar, grated
  • pinch chilli flakes

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