Directions:
- Preheat oven to 425 coat a 2 qt casserole dish with nonstick spray.
- Boil potatoes in a large pot of salted water over high heat until fork tender, 12-15 in. Drain and set aside.
- Combine cream cheese, and buttermilk in a large bowl until blended. Stir in Cheddar, chives, 1 Tbsp parsley, dill and cayenne; season to taste.
- Stir in hot potatoes into cream cheese mixture until coated; transfer into baking dish.
- Combine bread crumbs, Parmesan, 1 Tbsp parsley and paprika in a small bowl and sprinkle topping over potato salad.
- Bake until potatoes are completely soft and topping is golden brown. 20-25 min.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.33 Kcal (1798 kJ) | ||
| Calories from fat | 241.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.81g | 41% | |
|---|---|---|---|
| Cholesterol | 85.15mg | 28% | |
| Sodium | 421.65mg | 18% | |
| Potassium | 852.72mg | 18% | |
| Total Carbs | 34.69g | 12% | |
| Sugars | 5.36g | 21% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 13.21g | 26% | |
| Vitamin C | 16mg | 27% | |
| Iron | 2.3mg | 13% | |
| Calcium | 257.5mg | 26% | |
| Amount Per 100 g | |||
| Calories | 161.67 Kcal (677 kJ) | ||
| Calories from fat | 90.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 41% | |
|---|---|---|---|
| Cholesterol | 32.07mg | 28% | |
| Sodium | 158.78mg | 18% | |
| Potassium | 321.11mg | 18% | |
| Total Carbs | 13.06g | 12% | |
| Sugars | 2.02g | 21% | |
| Dietary Fiber | 1.35g | 14% | |
| Protein | 4.98g | 26% | |
| Vitamin C | 6mg | 27% | |
| Iron | 0.9mg | 13% | |
| Calcium | 97mg | 26% | |
* 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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