Skip to content
Looking for something?

Potato Bake with Corn, Cheese and Garlic

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

17.8g

Energy (kJ)

1703kJ

Energy (kcal)

408kcal

Carbohydrate incl. fibre (g)

44.2g

Carbohydrate excl. fibre (g)

39.2g

Sugar (g)

7.9g

Fibre (g)

5.0g

Fat (g)

18.7g

Saturated fat (g)

10.7g

Unsaturated fat (g)

6.9g

Monounsaturated fat (g)

5.6g

Polyunsaturated fat (g)

1.3g

Trans fat (g)

0.4g

Cholesterol (mg)

51mg

Sodium (mg)

307mg

Salt (g)

0.77g

Vitamin A (IU)

701IU

Vitamin C (mg)

44.7mg

Calcium (mg)

420mg

Iron (mg)

2.01mg

Potassium (mg)

1034mg

Total

106.7g

10219kJ

2448kcal

265.3g

235.5g

47.3g

29.8g

112.2g

64.0g

41.2g

33.3g

7.9g

2.1g

307mg

1845mg

4.61g

4206IU

268.0mg

2520mg

12.07mg

6204mg

  • 1 tbsp Stork margarine
  • 1 onion, finely sliced
  • 410 g tin kernel corn or 375 ml fresh corn, whole and cooked
  • 1 chilli, finely chopped (optional, seeded)
  • 4 large potatoes, washed, peeled and cubed
  • 1 Knorr Creamy garlic and Herb Potato Bake
  • 450 ml milk
  • 250 ml cheddar cheese, grated