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Suggest a better descriptionCook potatoes in boiling water for 10 to 12 minutes, until tender. Drain, rinse with cold water and drain. (May also use leftover baked or boiled potatoes.) Combine soup, sour cream, cream cheese, Butter Buds, 1/4 cup of the cheese, onion, milk and seasonings. Stir in the potatoes. Transfer to a shallow 2-quart baking dish. Bake uncovered for 30 to 35 minutes at 350?. Sprinkle with remaining cheese; let stand covered 5 minutes or until melted. PER SERVING: CALORIES 167 FAT 1.3g SATURATED FAT 0.7g SODIUM 189mg CARBOHYDRATE 31g PROTEIN 8g CHOLESTEROL 5mg FIBER 2.3g (7%CFF) Exchange: 2 carbohydrate (1/2 milk, 1 1/2 starch) Per serving: 129 Calories; 2g Fat (11% calories from fat); 8g Protein; 19g Carbohydrate; 9mg Cholesterol; 403mg Sodium Recipe by: HEART HEALTHY RECIPES by Waukesha Memorial Hospital Posted to EAT-LF Digest by Betsy Burtis
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 10 servings | ||
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Calories: 25 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 100.9mg | 3 % | |
Potassium 68.2mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.3g | ||
Protein 2.5g | 4 % | |
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: 25
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