Recipe Details
Ingredients
-
4poundspotatoes, peeled
-
15slicesbacon
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1(16 ounce) containerreduced-fat sour cream
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2cupsshredded Cheddar cheese
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2tablespoonsmayonnaise
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2tablespoonsdried chives
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1teaspoonsalt
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1teaspoonground black pepper
Cooking Directions
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Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.
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Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
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Dice cooled potatoes and place into a large bowl. Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper. Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories322 | |
| % Daily Value * | |
| Total Fat 18g |
22% |
| Saturated Fat 9g |
44% |
| Cholesterol 48mg |
16% |
| Sodium 614mg |
27% |
| Total Carbohydrate 29g |
10% |
| Dietary Fiber 3g |
12% |
| Total Sugars 1g |
|
| Protein 13g |
26% |
| Vitamin C 30mg |
34% |
| Calcium 195mg |
15% |
| Iron 2mg |
9% |
| Potassium 772mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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