Directions:
- Mix instant potato flakes and milk together and let sit for a few minutes (sometimes I add a little more of both these ingredients if I want to make more base for the dip).
- Next, add cream cheese, sour cream, 1/2 c cheddar cheese, and 1/2 c bacon bits, s & p. Mix well with spoon.
- Put mixture into baking dish (I use 8x 8 or pie dish). Top with 1/2 c cheddar cheese and 1/2 c bacon bits, s & p if needed. Bake 20 minutes at 350. Serve with rippled potato chips and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.33 Kcal (1358 kJ) | ||
| Calories from fat | 224.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.92g | 38% | |
|---|---|---|---|
| Cholesterol | 62.09mg | 21% | |
| Sodium | 710.75mg | 30% | |
| Potassium | 361.35mg | 8% | |
| Total Carbs | 15.02g | 5% | |
| Sugars | 2.81g | 11% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 11.17g | 22% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 201.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 277.86 Kcal (1163 kJ) | ||
| Calories from fat | 192.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.35g | 38% | |
|---|---|---|---|
| Cholesterol | 53.19mg | 21% | |
| Sodium | 608.91mg | 30% | |
| Potassium | 309.57mg | 8% | |
| Total Carbs | 12.87g | 5% | |
| Sugars | 2.41g | 11% | |
| Dietary Fiber | 1.01g | 5% | |
| Protein | 9.57g | 22% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 172.9mg | 20% | |
* 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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