Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Salt | 1 tsp (6g) | 0 |
| Pimento | not in our table | 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 potatoes, Peeled & Quartered
- 1 Cup butter
- 2 (3oz) Pkg cream cheese, Softened
- 1 Cup Cheddar Cheese, Shredded
- 1 (2oz) Jar pimento, Drained
- 1 Small green pepper, Finely Chopped
- 1 Bunch Green onions, Finely Chopped
- 1/2 Cup Parmesan cheese
- 1/4 Cup milk
- 1 Teaspoon salt
Directions
Cook potatoes in Boiling water to Cover 15 Minutes or Until Tender; DrainAnd Mash. Add butter And cream cheese; Beat at Medium Speed With AndElectric Mixer Until Smooth. Stir in 1/2 Cup Cheddar Cheese And Next 6Ingredients; Spoon Into Lightly Buttered 11x7x1 1/2 Inch Baking Dish. BakeAt 350f For 30 to 40 Minutes, or Until Thoughly Heated. Sprinkle WithRemaining Cheese; Bake 5 Minutes or Until Cheese Melts. You May Prepare TheNight Before (except For Cheese Topping) And Refrigerate, Covered,Overnight. Let Stand at Room Temperature 30 Minutes Before Baking.
Happy New Year From The Lr