TWICE BAKED POTATOES
For a special dinner side, load these Twice-Baked Potatoes from Food Network Kitchen with butter, sour cream and cheese.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
- Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
- Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
TWICE BAKED POTATOES
This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.
Provided by Jamie
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
- Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
- Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
- Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
- Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g
TWICE BAKED POTATOES FOR TWO
Mashed potatoes with cream-style cottage cheese, butter, mayonnaise, chives and sprinkled with cheddar cheese and baked.
Provided by Olha7397
Categories Potato
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Scrub potatoes thoroughly, and rub skins with oil; bake at 400°F for 1 hour or until done.
- Allow potatoes to cool to touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells intact. Mash pulp.
- Combine potato pulp and next 6 ingredients; mix well. Stuff shells with potato mixture; sprinkle with cheese and paprika. Place in a shallow baking dish; bake at 375°F for 15 to 20 minutes or until thoroughly heated. Yield: 2 servings.
- Southern Living.
TWICE BAKED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Rub the potatoes with olive oil and salt; prick them a few times with a fork. Place the potatoes on a baking sheet and bake until tender, 50 minutes to 1 hour. Let cool slightly.
- Make a slit in the potatoes and scoop out most of the flesh into a large bowl, leaving 1/2 inch behind so the skins hold their shape. To the bowl, add 1/2 cup of the Parmesan as well as the milk, sour cream, melted butter and half of the scallions; fold together to combine. Season with salt and pepper. Divide the mixture among the potato skins, mounding a bit, and sprinkle with the remaining 1/2 cup Parmesan.
- Bake the stuffed potatoes until golden brown on top, 15 to 20 minutes. Sprinkle with the remaining scallions.
TWICE-BAKED POTATOES
Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 to 16 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
- Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
- With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
- Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
- Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
TWICE-BAKED POTATOES
Steps:
- Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour.
- While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potatoes, add the sour cream, half-and-half and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos and scallions. Mound into the potato shells. Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve.
TWICE-BAKED POTATOES
Provided by Valerie Bertinelli
Categories side-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Poke the potatoes all over with a fork. Place the potatoes on a baking sheet and then drizzle with the oil, turning them over to coat completely. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Let cool completely (leave the oven on).
- Cut the potatoes in half lengthwise and scoop out the insides, being careful not to break the skins (it's better to leave a little flesh in the skin than to risk breaking it). Rice the potato flesh into a large bowl and set aside.
- Stir the milk into the potato flesh along with 2 cups of the Cheddar, and the sour cream, scallions, 1 tablespoon salt, and pepper to taste. Place the potato skins on a baking sheet and divide the potato mixture evenly among them. Top the potatoes with the chopped bacon and the remaining 1 cup Cheddar. Bake until the cheese is melted, the potatoes are completely heated through and the tops are just beginning to brown slightly, 20 minutes more. Garnish with scallions and serve immediately.
TWICE-BAKED POTATOES
Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
- Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in eggs and chives to combine.
- Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.
Nutrition Facts : Calories 301 g, Fat 11 g, Protein 8 g
MAKE-AHEAD TWICE-BAKED POTATOES
These twice baked potatoes are great to keep in the freezer for busy days or unexpected company! When baking potatoes are on special, I buy a 10-15 pound bag and make about 30-35 of these creamy, delicious potatoes for the freezer. A wonderful side dish with steaks, roasts, seafood, pork and meatloaf. For variety, sprinkle top of potatoes with real bacon pieces just before serving. To have a meatless lunch, I often heat one of these potatoes in the microwave or toaster oven.
Provided by BeachGirl
Categories Potato
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Wash potatoes and pat dry.
- Place potatoes, not touching, on a large baking sheet.
- You may need two baking sheets.
- Spray potatoes generously with non-stick cooking spray.
- Sprinkle outside of potatoes with a little salt.
- Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
- In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
- With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
- With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
- Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
- Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
- You may need a little more or less milk to get the final desired consistency.
- Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
- Return filled shell to baking sheet.
- Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
- TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
- TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
- Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
- Place wrapped potatoes into one or more gallon resealable freezer bags.
- Store in freezer for up to 3 months.
- TO COOK FROZEN POTATOES: Preheat oven to 350°F.
- Place potatoes on baking sheet and loosely cover with aluminum foil.
- Bake about 45 minutes.
- Uncover and bake an additional 15 minutes or more until potatoes are hot.
- Do not over bake.
- This method keeps the potato skins firm and crisp.
- If time is short, place potatoes in microwave and cook on high about 10 minutes.
- Remove and then place in 350°F oven to finish cooking.
- IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
- Potato skins will be softer than if cooked in the oven.
- OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.
TWICE-BAKED BREAKFAST POTATOES
Leftover baked potatoes were the inspiration for this impromptu meal. The bacon and sausage combo make it a hearty breakfast dish, but it's a filling lunch or dinner as well. -William Brock, Amelia, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once., Meanwhile, in a large skillet, melt butter until over medium-high heat. Add the eggs; cook and stir until set. Remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain and set aside., When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 1/2 cup cheese, 1/4 cup chives, parsley, salt, pepper, eggs and sausage. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 12-15 minutes or until heated through. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired.
Nutrition Facts :
DELICIOUS TWICE-BAKED POTATOES
I make these often, they are very good, and the ingredients can easily be doubled for more potatoes, when I make these I always double the recipe, what I don't use I just freeze them on a tray, I just defrost in the fridge overnight and pop them in the oven when I am ready to use them, they freeze well. I have also added in some finely chopped cooked bacon to the potato mixture.
Provided by Kittencalrecipezazz
Categories Low Protein
Time 45m
Yield 6 potatoes
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Grease a baking sheet.
- Bake the potatoes for about 1 hour, or until soft; cool slightly.
- Cut off the tops of the potatoes, spoon out the pulp, discard the tops.
- Scoop out the pulp from the potatoes, leaving about 1/4-inch of potato around the skin.
- Place the pulp in a mixing bowl.
- In a saucepan (or the microwave) combine milk and butter, heat just until the butter has melted and the milk is warm.
- Pour the milk/butter mixture over the potato pulp; beat until very smooth (I use a stand mixer for this).
- Add in egg and 1/4 cup grated Parmesan cheese, chopped green onions and a pinch of nutmeg; mix well to combine, season with salt and pepper.
- Stuff the potato shells with the mixture.
- Sprinkle about 3 tablespoons grated Parmesan cheese on top.
- Place the potatoes on a well greased baking sheet.
- Bake for 15 minutes, then remove from oven, sprinkle with cheddar cheese and place back in the oven for 5-7 minutes, or until the cheese has melted.
- *NOTE* use only 1 egg for a doubled recipe, do not use 2 eggs.
- Delicious!
Nutrition Facts : Calories 387.2, Fat 10.2, SaturatedFat 6.1, Cholesterol 51.5, Sodium 154.8, Carbohydrate 65.5, Fiber 8.2, Sugar 3.1, Protein 10.3
CREAMY TWICE-BAKED POTATOES
With a yummy cream cheese filling, these rich potatoes tucked into their own skins are sure winners. They look fancy but are not tricky to make. -Linda Wheeler, Harrisburg, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Pierce potatoes and bake on a baking sheet until tender, about 1 hour. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell., In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika., Place on a baking sheet. Bake, uncovered, until heated through and tops are golden brown, 20-25 minutes. If desired, sprinkle with parsley and green onions.
Nutrition Facts : Calories 452 calories, Fat 29g fat (18g saturated fat), Cholesterol 88mg cholesterol, Sodium 561mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
EASY TWICE BAKED POTATOES
These are easy to cook and assemble and can be frozen to be used as needed. I use large potatoes, so 1/2 stuffed potato shell is one serving.
Provided by Junebug
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done.
- When potatoes are done let them cool 10-15 minutes.
- Then slice them in half lengthwise.
- Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Save the skins.
- In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. If not creamy enough add a bit more milk.
- Taste and adjust seasonings if necessary.
- Spoon potato mixture evenly into shells.
- Top with remaining 1/4 cup of cheese and green onions.
- Sprinkle lightly with paprika.
- Return to oven until hot and cheese is melted, about 15-20 minutes.
- Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time.
TWICE-BAKED LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F (200˚C).
- Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 1 hour.
- Transfer potatoes to a cutting board, and cut in half.
- Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
- Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
- Use a spoon to transfer the potato mixture back into the scooped out potato skins.
- Bake for 10 minutes.
- Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
- Top with sour cream, bacon, and the remaining scallions.
- Enjoy!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
TWICE-BAKED BREAKFAST POTATOES FOR TWO
Leftover baked potatoes were the inspiration for this impromptu meal. The bacon and sausage combo make it a hearty breakfast dish, but it makes a filling lunch or dinner as well. -William Brock, Amelia, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Scrub and pierce potato; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once., Meanwhile, in a large skillet, melt butter over medium-high heat. Add the egg; cook and stir until set. Remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain and set aside., When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 2 tablespoons cheese, 1 tablespoon chives, parsley, salt, pepper, egg and sausage. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° until heated through, 12-15 minutes. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired.
Nutrition Facts : Calories 375 calories, Fat 19g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 590mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
GREAT TWICE BAKED POTATOES
These went over smashingly at a party. Easy to make (if you don't mind the cooking wait) and impressive looking and tasting!
Provided by ROSIE139
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
- Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
- Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
- Bake for an additional 15 minutes, or until golden brown.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 38.5 g, Cholesterol 62.8 mg, Fat 21.3 g, Fiber 4.2 g, Protein 8.7 g, SaturatedFat 8.7 g, Sodium 551.7 mg, Sugar 3.5 g
TWICE BAKED POTATOES
Make and share this Twice Baked Potatoes recipe from Food.com.
Provided by Miss Diggy
Categories Weeknight
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash, pierce and then bake potatoes at 400°F for 1 hour.
- Take out of oven and cut lengthwise, in half.
- Spoon out meat of potato and put in bowl along with sour cream, butter and seasonings.
- Mix until all lumps are gone.
- Spoon back into potato skins and top with cheese.
- Place back in oven for another 20 minutes.
Nutrition Facts : Calories 566.2, Fat 27.5, SaturatedFat 17.3, Cholesterol 73.9, Sodium 298.3, Carbohydrate 66.4, Fiber 8.1, Sugar 3.1, Protein 15.8
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
TWICE-BAKED POTATOES FOR THE FREEZER
One would think you spent all day in the kitchen when you serve these potatoes as a side dish. Feel free to season the potato filling to your liking.
Provided by SHORECOOK
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h35m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Wash and scrub potatoes. Place potatoes on the center rack and bake until they are soft in the center, about 1 hour. Remove from the oven and cool to the touch, about 15 minutes.
- Cut potatoes in half and remove potato flesh from the skin, leaving the skin intact. Place potato flesh in a large bowl and beat until fluffy using an electric mixer. Add butter, milk, salt, and pepper and beat until smooth.
- Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into the potato skins. Sprinkle with fresh chives. Transfer to freezer bags and freeze until ready to use.
Nutrition Facts : Calories 220 calories, Carbohydrate 40.1 g, Cholesterol 12.9 mg, Fat 5 g, Fiber 5 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 107.8 mg, Sugar 2.2 g
SPECIAL TWICE-BAKED POTATOES
Twice-baked potaotes may take some time to prepare, but we know the residents really appreciate our efforts. This side dish pairs well with a variety of meaty entrees and is always a welcome sight on the holiday table.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off top of each potato and discard; scoop out pulp, leaving a thin shell., In a large bowl, mash the pulp with 3/4 cup butter. Stir in the milk, bacon, cheese, parsley and seasoned salt. Spoon or pipe in to potato shells. , Place on a baking sheet. Drizzle with remaining butter. Bake at 425° for 25 minutes or until heated through.
Nutrition Facts : Calories 503 calories, Fat 21g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 468mg sodium, Carbohydrate 68g carbohydrate (7g sugars, Fiber 6g fiber), Protein 12g protein.
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