Italian Style Baked Red Potato Wedges #Sp5

1. Directions:

2. 1. Preheat Oven to 370 degrees.

3. 2. In a bowl mix Simply Potatoes with Italian dressing.

4. 3. In a 9x13 pan add diced tomatoes.

5. 4. On top of tomatoes evenly spread red potato wedges.

6. 5. On top of potato wedges add bacon.

7. 6. Top bacon with cheese.

8. 7. Bake for 1 hour at 370 degrees.

9. Serve as a side dish.

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Nutrient	Quantity
Total fats	10.0702 g
Protein	81.813 g
Carbohydrates	11.988 g
Energy	488.0417 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6194 g
Water	418.6362 g
Aspartic acid	0.0384 g
Calcium, Ca	502.7833 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0024 g
Fatty acids, total saturated 22:0	0.0216 g
Carotene, beta	8.4 g
Niacin	4.632 mg
Vitamin A, RAE	124.45 g
Fatty acids, total trans-polyenoic	0.018 g
Arginine	0.0612 g
Riboflavin	0.6258 mg
Tocopherol, beta	0.084 mg
Fatty acids, total polyunsaturated 15:0	0.0036 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.5292 g
Fatty acids, total saturated 20:1	0.0408 g
Glutamic acid	0.0816 g
Sodium, Na	1348.5667 mg
Fatty acids, total saturated 16:1 undifferentiated	0.07 g
Total lipid (fat)	10.0702 g
Manganese, Mn	0.0348 mg
Fructose	6.06 g
Proline	0.0132 g
Fatty acids, total saturated 16:0	1.0405 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.3096 g
Sucrose	0.684 g
Choline, total	271.0017 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0024 g
Fatty acids, total polyunsaturated 18:1 t	0.0024 g
Sugars, total	10.992 g
Serine	0.0156 g
Fatty acids, total saturated 18:0	0.4018 g
Fatty acids, total saturated 20:4 undifferentiated	0.216 g
Vitamin B-6	0.559 mg
Selenium, Se	70.94 g
Ash	8.326 g
Fatty acids, total saturated 18:1 undifferentiated	2.3159 g
Phenylalanine	0.0156 g
Fatty acids, total polyunsaturated 22:1 c	0.0012 g
Copper, Cu	1.0499 mg
Thiamin	0.5074 mg
Retinol	123.25 g
Methionine	0.0096 g
Iron, Fe	6.0517 mg
Carbohydrate, by difference	11.988 g
Phosphorus, P	753.9 mg
Folate, total	65.225 g
Tocopherol, gamma	5.532 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0945 g
Fatty acids, total saturated 22:1 undifferentiated	0.0012 g
Alanine	0.012 g
Cholesterol	205.4167 mg
Valine	0.0204 g
Fatty acids, total saturated 18:2 undifferentiated	3.4656 g
Glycine	0.018 g
Glucose (dextrose)	4.248 g
Fatty acids, total saturated 14:0	0.0142 g
Zinc, Zn	4.1803 mg
Isoleucine	0.0192 g
Tocopherol, delta	1.416 mg
Fatty acids, total polyunsaturated	4.5816 g
Fatty acids, total polyunsaturated 17:1	0.0036 g
Leucine	0.0288 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.018 g
Vitamin A, IU	425.2333 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0493 g
Folate, DFE	65.225 g
Tryptophan	0.0072 g
Phytosterols	20.4 mg
Fatty acids, total polyunsaturated 16:1 c	0.0084 g
Fatty acids, total polyunsaturated 18:1 c	2.0136 g
Fatty acids, total saturated 20:0	0.0252 g
Tyrosine	0.0096 g
Vitamin B-12	4.1083 g
Vitamin K (phylloquinone)	15.4108 g
Fatty acids, total saturated	1.5214 g
Histidine	0.0096 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0204 g
Fatty acids, total monounsaturated	2.4315 g
Threonine	0.0144 g
Folate, food	65.225 g
Fatty acids, total polyunsaturated 17:0	0.006 g
Fatty acids, total polyunsaturated 24:0	0.0084 g
Vitamin E (alpha-tocopherol)	7.1902 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1356 g
Fatty acids, total trans	0.0204 g
Fatty acids, total trans-monoenoic	0.0024 g
Magnesium, Mg	86.9667 mg
Lysine	0.0216 g
Potassium, K	1052.9167 mg
Cystine	0.0072 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	1 cup	0	0	0
Potato	1 bag	0	0	0
Bacon	0.75 cup	0	0	0
italian dressing	0.5 cup	122.4	11.988	8.016
tomato basil oregano garlic	14.5 ounces	365.6417	0	2.0542