| | Nutrition Facts | | | Makes 8 servings | | Amount Per Serving | | | Calories | 188.0 | | | Total Carbs | 33.7 g | | | Dietary Fiber | 2.3 g | | | Sugars | 3.6 g | | | Total Fat | 3.5 g | | | Saturated Fat | 0.5 g | | | Unsaturated Fat | 0.9 g | | | Potassium | 714.1 mg | | | Protein | 5.1 g | | | Sodium | 59.6 mg | | Dietary Exchanges 3.47025 Fat, 0.3 Vegetables, 0.18041 Milk, 1.58604 Starch, | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
Ingredients Directions - Preheat the oven to 350 degrees . On a baking sheet coated with nonstick cooking spray, spread the potatoes and garlic.
- Bake for 45 minutes, or until the potatoes are tender.
- In a large mixing bowl, combine together the potato mixture, margarine, milk, and yogurt until creamy.
- Fold in the green onion, and add the salt and pepper to taste.
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