Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
647
Calories
23g
Protein
40g
Fat
52g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 1/2 pounds russet potatoes, peeled and cubed
- 1 stick unsalted butter
- 1 cup warm milk (I used skim)
- 1/2 teaspoon garlic salt (I use Lawry’s)
- 1 teaspoon dry Ranch dressing seasoning
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cup shredded cheddar cheese, divided
- 2 cups cooked, crumbled bacon pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By pickypalate ·
Recipe sourced from
openrecipes