- 2/3 cup Light sour cream
- ½ cup Light salad dressing li>
- 4 dashes Hot pepper sauce
- 2 tablespoons Skim milk
- 4 large Russet potatoes, peeled, cooked and cubed
- 2 ½ cups Fresh broccoli florets, cut into bite size pieces
- 1/3 cup Sliced green onions
- ½ cup Shredded cheddar cheese
- In a large bowl, stir together sour cream, salad dressing, hot pepper sauce and skim milk.
- Gently stir in potatoes, broccoli, green onion and cheese.
- Cover and refrigerate 2 to 3 hours before serving. Garnish with bacon bits if desired.
Servings: 10
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Nutrition Information
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| Amount Per Serving | |||
| Calories | 187.14 | ||
| Calories From Fat (14%) | 26.65 | ||
| Calories From Protein (13%) | 24.84 | ||
| Calories From Carbs (72%) | 135.64 | ||
| Calories From Alcohol (0%) | 0.00 | ||
| % Daily Value | |||
| Total Fat 3.04g | 5% | ||
| Saturated Fat 1.04g | 5% | ||
| Monounsaturated Fat 0.76g | |||
| Polyunsaturated Fat 1.03g | |||
| Trans Fatty Acids 0.01g | |||
| Cholesterol 5.54mg | 2% | ||
| Sodium 95.31mg | 4% | ||
| Potassium 848.78mg | 24% | ||
| Carbohydrates 35.12g | 12% | ||
| Dietary Fiber 2.44g | 10% | ||
| Sugar 1.62g | |||
| Sugar Alcohols 0.00g | |||
| Net Carbohydrates 32.68g | |||
| Protein 6.46g | 13% | ||
| Vitamin A 620.15IU | 12% | ||
| Vitamin C 52.99mg | 88% | ||
| Calcium 75.55mg | 8% | ||
| Iron 1.81mg | 10% | ||
| Vitamin E 0.02IU | 0% | ||
| Vitamin D 1.27IU | 0% | ||
| Thiamin 0.17mg | 11% | ||
| Riboflavin 0.04mg | 3% | ||
| Niacin 2.02mg | 10% | ||
| Vitamin B6 0.66mg | 33% | ||
| Folate 41.93µg | 10% | ||
| Vitamin B12 0.08µg | 1% | ||
| Pantothenic Acid 0.67mg | 7% | ||
| Phosphorus 154.27mg | 15% | ||
| Magnesium 48.99mg | 12% | ||
| Zinc 0.79mg | 5% | ||
| Copper 0.21mg | 10% | ||
| Manganese 0.33mg | 17% | ||
| Selenium 2.67µg | 4% | ||
| Alcohol 0.00g | |||
| Caffeine 0.00mg | |||
| Water 176.64g | |||
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