Directions:
- Preheat oven to 425°; coat a 2-quart casserole dish with nonstick spray.
- Boil potatoes in a large pot of salted water over high heat until fork tender, 12-15 minutes; drain and set aside.
- Combine cream cheese and buttermilk in a large bowl; blend well.
- Stir in cheddar, chives, parsley, dill, and cayenne; season to taste with salt and pepper.
- Stir hot potatoes into cream cheese mixture until coated; transfer to prepared baking dish.
- Combine bread crumbs, Parmesan, parsley, and paprika in a small bowl; season with salt and pepper.
- Sprinkle topping over potato salad.
- Bake, uncovered, until potatoes are completely soft and topping is golden brown, 20-25 minutes.
- *Per serving-461 calories, total fat 28 g (17 g sat), 36 g carb, 2 g fiber.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 430.86 Kcal (1804 kJ) | ||
| Calories from fat | 249.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.76g | 43% | |
|---|---|---|---|
| Cholesterol | 88.82mg | 30% | |
| Sodium | 456.94mg | 19% | |
| Potassium | 840.29mg | 18% | |
| Total Carbs | 31.92g | 11% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 14.02g | 28% | |
| Vitamin C | 16mg | 27% | |
| Iron | 2.1mg | 11% | |
| Calcium | 294mg | 29% | |
| Amount Per 100 g | |||
| Calories | 153.64 Kcal (643 kJ) | ||
| Calories from fat | 89.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 43% | |
|---|---|---|---|
| Cholesterol | 31.67mg | 30% | |
| Sodium | 162.94mg | 19% | |
| Potassium | 299.64mg | 18% | |
| Total Carbs | 11.38g | 11% | |
| Sugars | 1.87g | 21% | |
| Dietary Fiber | 1.19g | 13% | |
| Protein | 5g | 28% | |
| Vitamin C | 5.7mg | 27% | |
| Iron | 0.7mg | 11% | |
| Calcium | 104.8mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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