Kraft What's Cooking Fall 2011
COOK potatoes in boiling water 15 to 20 minutes.
RETURN potatoes to pot
ADD margarine and 2/3 cup sour cream
MASH until smooth
STIR in 2/3 each of chives and bacon
SPREAD into 13 x 9 baking dish sprayed with cooking spray.
COOL to room temperature and cover.
REFRIGERAE up to 24 hours.
REMOVE from refrigerator 20 minutes before baking
HEAT oven to 400.
BAKE potatoes, covered 20 to 25 minutes or until heated throug.
SPRINKLE with cheese.
BAKE uncovered 3 to 5 minutes or until melted.
SERVE topped with remaining sour cream, chives and bacon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 33 | ||
Calories from Fat: 28 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 4.8mg | 1 % | |
Sodium 5.9mg | 0 % | |
Potassium 39.9mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.7g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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