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Baked mashed potato with ground beef and kashar cheese Calories
Filling baked dish with protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Baked mashed potato with ground beef and kashar cheese Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
14.1g
· 34%
Protein
9.2g
· 22%
Fat
7.9g
· 44%
Fiber
1.3g
Baked mashed potato with ground beef and kashar cheese Vitamins & Minerals
Vitamins
B12
0.72µg · 30% DV
B3
2.35mg · 15% DV
B6
0.24mg · 14% DV
B2
0.16mg · 12% DV
Minerals
Phosphorus
155mg · 22% DV
Selenium
10.5µg · 19% DV
Zinc
2mg · 18% DV
Calcium
126mg · 13% DV
Baked mashed potato with ground beef and kashar cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Baked mashed potato with ground beef and kashar cheese Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked mashed potato with ground beef and kashar cheese Contain Allergens?
Contains these allergens:
Which Diets Is Baked mashed potato with ground beef and kashar cheese Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Baked mashed potato with ground beef and kashar cheese Fat Profile
SATURATED
3.55g
MONOUNSATURATED
3.05g
POLYUNSATURATED
0.43g
Omega 6:3 ratio 6.8:1
Above the ideal 4:1 (6.8:1).
Foods Similar to Baked mashed potato with ground beef and kashar cheese
Baked mashed potato with ground beef and kashar cheese — Frequently Asked Questions
Can baked mashed potato with ground beef and kashar cheese be made ahead?
Yes. Assemble it up to a day ahead, cover it, and refrigerate; bake or reheat it until it is hot all the way through before serving.
Why does the mashed potato layer turn watery?
Overboiling the potatoes, adding too much warm milk, or failing to drain them well can make the mash loose. Letting drained potatoes steam dry briefly in the pot helps create a firmer topping.
How can I keep the kashar cheese from browning too much?
Add the cheese during the final 10 to 15 minutes of baking. If it browns too quickly, loosely cover the dish with foil.
What should I serve with this beef and mashed potato bake?
A lemony green salad, tomato-cucumber salad, or arugula salad works especially well. Fresh, acidic vegetables balance the richness of the beef, mash, and melted cheese.
Is this dish better before or after a workout?
It can work well as a post-workout main meal because it provides both protein and carbohydrate. Before training, a smaller portion may be more comfortable since the beef and cheese can slow digestion.
Can ground beef mashed potato bake be frozen?
Yes, freeze cooked portions in airtight containers. The mashed potato may become slightly softer after thawing, so reheat it covered in the oven to help prevent drying out.
How long do leftovers keep in the refrigerator?
Refrigerate leftovers within two hours of cooking and eat them within 3 to 4 days. Reheat until the center is thoroughly hot, and avoid reheating the same portion repeatedly.
Can sweet potato replace regular potato in this recipe?
Yes, but it creates a sweeter, softer mash. Adjust seasoning in the beef filling to balance the sweeter flavor.
Can I use a cheese other than kashar?
Mozzarella, string cheese, or a small amount of crumbled white cheese can work, depending on the texture you want. People with a dairy allergy should avoid dairy cheese entirely and choose a suitable alternative.
Is mashed potato bake with ground beef always a heavy, unhealthy meal?
No. Its overall balance depends on the fat content of the beef, the amount of added butter or oil, the cheese portion, and what is served alongside it. Using leaner beef, moderate cheese, and a vegetable side makes it a more balanced meal.
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Nutrition data compiled from USDA FoodData Central and scientific sources.