Directions:
- Preheat oven to 350°F
- Drain tomatoes, reserving liquid.
- Pour tomato liquid into measuring cup adding water to measure 1 cup. Combine reserved liquid, potatoes and onion in large skillet, cover and cook 10 minutes or until tender.
- Place potato mixture in 1-quart baking dish; top with tomatoes and cream. Sprinkle with cheeses.
- Bake 20 minutes or until hot and bubbly.
- Sprinkle with chopped parsley, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.95 Kcal (758 kJ) | ||
| Calories from fat | 79.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.87g | 14% | |
|---|---|---|---|
| Cholesterol | 29.86mg | 10% | |
| Sodium | 93.95mg | 4% | |
| Potassium | 559.73mg | 12% | |
| Total Carbs | 17.78g | 6% | |
| Sugars | 3.75g | 15% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 8.39g | 17% | |
| Vitamin C | 17.8mg | 30% | |
| Iron | 0.8mg | 4% | |
| Calcium | 195.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 93.79 Kcal (393 kJ) | ||
| Calories from fat | 41.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 14% | |
|---|---|---|---|
| Cholesterol | 15.48mg | 10% | |
| Sodium | 48.7mg | 4% | |
| Potassium | 290.12mg | 12% | |
| Total Carbs | 9.22g | 6% | |
| Sugars | 1.94g | 15% | |
| Dietary Fiber | 1.33g | 10% | |
| Protein | 4.35g | 17% | |
| Vitamin C | 9.2mg | 30% | |
| Iron | 0.4mg | 4% | |
| Calcium | 101.4mg | 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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