Directions:
- Cover the potatoes in cold, salted water. Bring to a boil, reduce heat and simmer on medium-high heat for approximately 20 minutes or until tender in the center.
- In a separate skillet and on medium heat, heat the oil and gently cook the chicken bouillon cube, tomatoes, Worcestershire sauce and scallions for about 5 minutes. Add the cream, 1/2 cup cheese, salt and pepper and continue to cook until the cheese has melted. Set aside.
- Drain the potatoes and place them in a serving dish. Pour the tomato and scallion mixture over the potatoes. Top with remaining 1/2 cup cheese. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.71 Kcal (1787 kJ) | ||
| Calories from fat | 238.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.48g | 41% | |
|---|---|---|---|
| Cholesterol | 63.05mg | 21% | |
| Sodium | 845.76mg | 35% | |
| Potassium | 951.9mg | 20% | |
| Total Carbs | 29.54g | 10% | |
| Sugars | 2.97g | 12% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 18.88g | 38% | |
| Vitamin C | 19.2mg | 32% | |
| Iron | 1.9mg | 10% | |
| Calcium | 467.6mg | 47% | |
| Amount Per 100 g | |||
| Calories | 159.94 Kcal (670 kJ) | ||
| Calories from fat | 89.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.92g | 41% | |
|---|---|---|---|
| Cholesterol | 23.63mg | 21% | |
| Sodium | 317mg | 35% | |
| Potassium | 356.78mg | 20% | |
| Total Carbs | 11.07g | 10% | |
| Sugars | 1.11g | 12% | |
| Dietary Fiber | 1.47g | 16% | |
| Protein | 7.08g | 38% | |
| Vitamin C | 7.2mg | 32% | |
| Iron | 0.7mg | 10% | |
| Calcium | 175.3mg | 47% | |
* 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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