Fried Potato Skins with Cheese and Bacon

Nutrition Facts

Serving Size 4 EACH

Calories 412

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 22g

34%

Sat. Fat 14.4g

- - -%

Trans Fat 0g

Cholesterol 62.2mg

- - -%

Sodium 647.8mg

28%

Amount/Serving

%DV*

Tot. Carb. 33g

10%

Dietary Fiber 3.6g

11%

Sugars 0.2g

Includes 0g Added Sugars

Protein 20.4g

Vitamin D - 0.2mcg - 0%

Calcium - 238.9mg - 24%

Iron - 1.2mg - 14%

Potassium - 717.3mg - 15%

INGREDIENTS: Potato Boats (BAKED POTATO SKIN (potatoes), CANOLA SUNFLOWER FRYER OIL (high oleic canola oil with tbhq and citric acid added to protect flavor and dimethylpolysiloxane added to reduce foaming)), CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzyme, annatto color), potato starch, powdered cellulose added to prevent caking. contains: milk), FRESH BACON BITS (pork, water, contains 2% or less of salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite. )

ALLERGENS: Milk

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.