Parmesan Chive Potato Bake
|Amount Per Serving||Value|
|Total Carbohydrates (g)||17.0 g|
|Fibre (g)||2.0 g|
|Sodium (mg)||360.0 mg|
|Fat (g)||8.0 g|
|Saturated Fat (g)||2.0 g|
|Trans Fat (g)||0.0 g|
|Cholesterol (mg)||10.0 mg|
|Iron (mg)||4.0 %|
|Vitamin A||4.0 %|
|Vitamin C||15.0 %|
|Calcium (mg)||8.0 %|
|Sugar (g)||3.0 g|
|Protein (g)||4.0 g|
- 1 1/2 lbs. red bliss potatoes or thin skin potatoes
- 1 cup Hellmann's® or Best Foods® Light Mayonnaise
- 1/2 cup milk
- 8 Tbsp. grated Parmesan cheese, divided
- 1/4 cup fresh chives, chopped
- 1/2 tsp. cracked black pepper
Or Try It With
Preheat oven to 350°.
Cover potatoes with cold water and bring to a boil over high heat in 3-quart saucepan. Reduce heat to low and simmer uncovered 15 minutes or until potatoes are fork-tender. Drain and cool.
Thinly slice potatoes and arrange in 13 X 9-inch baking dish; set aside.
Combine Hellmann's® or Best Foods® Light Mayonnaise, milk, 6 tablespoons cheese, chives and pepper in medium bowl. Evenly spoon mixture over potatoes. Top with remaining 2 tablespoons cheese.
Bake 25 minutes or until golden brown and bubbling.
Cost per recipe*: $4.33.
Cost per serving*: $.54.
*Based on average retail prices at national supermarkets.
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