Baked Potato With Nuts

1. boil the potatos without peeling.

2. mix all ingredients in a bowl.

3. Then pierce a little all potatos with a help of knife (they must not be aparted).

4. pour the sauce into the potatos.

5. then bake them for nearly 20 minutes.

6. service while its hot.

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Nutrient	Quantity
Total fats	4677.1545 g
Protein	2926.7604 g
Carbohydrates	490.7878 g
Energy	55628.5002 kCal
Fatty acids, total saturated 18:3 undifferentiated	81.048 g
Water	6367.3528 g
Aspartic acid	195.728 g
Calcium, Ca	71980.1546 mg
Lutein + zeaxanthin	383.0354 g
Fiber, total dietary	7.6468 g
Fatty acids, total saturated 22:0	0.0104 g
Carotene, beta	10058.329 g
Niacin	144.0616 mg
Vitamin A, RAE	26935.7174 g
Arginine	97.5708 g
Riboflavin	53.3631 mg
Fatty acids, total polyunsaturated 15:0	0.0008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	1.6306 g
Glutamic acid	702.2583 g
Sodium, Na	163941.7471 mg
Fatty acids, total saturated 16:1 undifferentiated	110.8909 g
Total lipid (fat)	4677.1545 g
Manganese, Mn	5.1554 mg
Fructose	0.0053 g
Proline	284.2695 g
Fatty acids, total saturated 16:0	1319.4882 g
Fatty acids, total saturated 8:0	33.4323 g
Sucrose	0.0005 g
Choline, total	2334.3379 mg
Sugars, total	116.8428 g
Serine	152.0075 g
Fatty acids, total saturated 10:0	81.3342 g
Fatty acids, total saturated 18:0	472.3283 g
Fatty acids, total saturated 20:4 undifferentiated	0.1417 g
Vitamin B-6	24.2838 mg
Selenium, Se	1972.1324 g
Ash	739.745 g
Vitamin D	2877.5242 IU
Fatty acids, total saturated 18:1 undifferentiated	1124.6443 g
Pantothenic acid	240.8473 mg
Phenylalanine	147.5694 g
Copper, Cu	7.3562 mg
Betaine	35.6416 mg
Thiamin	4.5328 mg
Retinol	26119.1964 g
Methionine	79.1879 g
Iron, Fe	45.7005 mg
Carbohydrate, by difference	490.7878 g
Phosphorus, P	53610.1152 mg
Folate, total	5163.4647 g
Tocopherol, gamma	0.1509 mg
Fatty acids, total saturated 4:0	89.071 g
Lycopene	0.46 g
Alanine	87.9688 g
Cholesterol	10569.3671 mg
Valine	211.0843 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	432.2048 g
Glycine	55.7156 g
Carotene, alpha	14.4507 g
Glucose (dextrose)	0.0055 g
Fatty acids, total saturated 14:0	446.8468 g
Zinc, Zn	364.0856 mg
Isoleucine	152.5758 g
Fatty acids, total saturated 12:0	66.4714 g
Fatty acids, total polyunsaturated	513.7132 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	260.5154 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	98500.3875 IU
Folate, DFE	5163.4647 g
Tryptophan	42.3648 g
Vitamin C, total ascorbic acid	9.9223 mg
Phytosterols	2.116 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0149 g
Fatty acids, total saturated 20:0	0.0098 g
Fatty acids, total saturated 6:0	48.8487 g
Tyrosine	175.4155 g
Vitamin B-12	168.5452 g
Vitamin K (phylloquinone)	1553.4308 g
Fatty acids, total saturated	2647.2118 g
Histidine	102.8373 g
Fatty acids, total monounsaturated	1283.1963 g
Threonine	106.6814 g
Folate, food	5163.4647 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin D (D2 + D3)	68.9175 g
Fatty acids, total polyunsaturated 24:0	0.0036 g
Cryptoxanthin, beta	15.1997 g
Vitamin D3 (cholecalciferol)	67.5 g
Vitamin E (alpha-tocopherol)	94.7703 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0425 g
Fatty acids, total trans	18.9942 g
Magnesium, Mg	3392.031 mg
Lysine	251.0713 g
Potassium, K	37252.1947 mg
Cystine	14.7747 g
Fluoride, F	383.5047 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	1 tablespoon	85.5	3.9285	7.2
Potato	4	0	0	0
Mayonnaise	1 tablespoon	54.15	0	6
Cheese	100	47655	315.9	3879.9
black pepper	1 teaspoon	5.773	1.4708	0.075
Garlic Clove	1	0	0	0
dijon mustard	2 teaspoons	0	0	0
nut	250 g	967.5	101.875	59.65
roquefort cheese	50	6860.5772	67.6135	724.3295
tabasco sauce	1 tablespoon	0	0	0