Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
530
Calories
8g
Protein
34g
Fat
58g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 Pounds Medium Russet potatoes
- ½ Pound Butter
- 2 tsp Garlic powder
- 1 ½ tsp seasoned salt
- 1 tsp Guacamole (recipe follows)
- Guacamole
- Yield: approximately 3 cups
- 7 Ripe medium California Avocados, seeded and peeled
- 3 Tbsp Lime or lemon juice
- 1 Tbsp Seasoned salt
- 2 tsp Garlic powder
- =
Directions
1
Thoroughly wash unpeeled potatoes and cut into small wedges.
2
Lay wedges on large baking sheet.
3
In a saucepan melt butter and stir in seasonings.
4
Generously brush wedges with butter mixture.
5
Place in a 425 degree F oven for 25-30 minutes.
6
Serve with Guacamole for dipping.
7
Guacamole Preparation
8
Coarsely mash avocado leaving some chunks.
9
Add remaining ingredients and mix to blend.
Recipe sourced from
fandom