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Add a photoServings: 10
Ingredients
- 8 med. potatoes
- 1 can condensed cream of chicken soup
- 1 1/2 c. lowfat sour cream
- 1/4 c. melted butter
- 1 1/2 c. grated cheddar cheese
- 1 sm. onion, finely minced
- Salt and pepper to taste
Directions
- In large pan, boil potatoes (uncut with skins on) in salted water till potatoes are medium softness (just till knife can be inserted easily into potato). Remove from heat, plunge potatoes in cool water to stop the cooking process.
- In medium bowl, mix all remaining ingredients saving 1/2 c. cheddar cheese aside. Remove skins from potatoes. Grate potatoes on a grater so which they are shredded and no longer in chunks.
- Mix potatoes and other ingredients, place in baking dish, top with 1/2 c. cheddar cheese. Bake at 350 degrees for 30 min. Serves 6-8 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 10 servings | |
| Calories 315 | |
| Calories from Fat 175 | 56% |
| Total Fat 19.85g | 25% |
| Saturated Fat 11.59g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 391mg | 16% |
| Potassium 632mg | 18% |
| Total Carbs 26.35g | 7% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.74g | 2% |
| Protein 9.07g | 15% |
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