Abstract: A protein fortified complete meal snack item is prepared from a whole potato base by a process involving subdivision of whole potatoes, including skins, to provide potato pieces, adding on a weight basis of from 10% to 40% by weight of said potato pieces of edible protein fortifying additives, intimately admixing the protein additives and the whole potato pieces to provide a substantially homogeneous mixture, and extruding which provides at least partial cooking of said homogeneous mixture, resulting in a protein fortified snack food extrudate. The resulting product contains substantially the complete starch food value, and vitamin value of the starting potato.