Twice Baked Potatoes
Nutrition Facts
1 servings per container
Serving size
1 half
Amount per serving
Calories
190
% Daily Value*
Total Fat 9.2g
12%
Saturated Fat 5.7g
21%
Trans Fat 0.1g
Cholesterol 27.4mg
Sodium 208.2mg
9%
Total Carbohydrate 20.1g
15%
Dietary Fiber 2g
6%
Total Sugars 1.9g
Includes 0g Added Sugars
Protein 7.5g
13%
Vitamin D 0.2mcg
0%
Calcium 173.4mg
13%
Iron 1.1mg
6%
Potassium 531.9mg
11%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  Potatoes, Cheddar Cheese, Sour Cream, 2% Milk, Scallions, Kosher Salt, Black Pepper
ALLERGENS:  Milk
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.
Twice Baked Potatoes
Nutrition Facts
1 servings per container
Serving size
1 half
Calories
per serving
190
Amount/serving
% Daily Value*
Total Fat 9.2g
12%
Saturated Fat 5.7g
21%
Trans Fat 0.1g
Cholesterol 27.4mg
Sodium 208.2mg
9%
Amount/serving
% Daily Value*
Total Carbohydrate 20.1g
15%
Dietary Fiber 2g
6%
Total Sugars 1.9g
Includes 0g Added Sugars
Protein 7.5g
9%
Vitamin D 0.2mcg 0% • Calcium 173.4mg 13% • Iron 1.1mg 6% • Potassium 531.9mg 11%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  Potatoes, Cheddar Cheese, Sour Cream, 2% Milk, Scallions, Kosher Salt, Black Pepper
ALLERGENS:  Milk
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.