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Cheese Souffle Potatoes Recipe
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Instant mashed potatoes||2 Cup (32 tbs) (For 4 Servings)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Eggs||4 , separated|
|Freshly ground pepper||1⁄8 Teaspoon|
|Shredded processed american cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1014 Calories from Fat 558
% Daily Value*
Total Fat 63 g96.8%
Saturated Fat 32.8 g164.1%
Trans Fat 0 g
Cholesterol 959 mg
Sodium 3411.6 mg142.1%
Total Carbohydrates 68 g22.6%
Dietary Fiber 6.9 g27.6%
Sugars 10.7 g
Protein 47 g94%
Vitamin A 85.3% Vitamin C 81.7%
Calcium 59.6% Iron 28.9%
*Based on a 2000 Calorie diet
Prepare instant potatoes for 4 servings, as directed on package, adding 1/3 cup more milk.
Beat in egg yolks one at a time.
Add cooked pepper and onion, salt and pepper.
Beat egg whites until stiff and fold in potato mixture.
Pour into a buttered 10x6x2-inch casserole.
Bake in a 350° F.oven for 35 minutes or until done.
Quickly sprinkle shredded cheese over the top.
Cut into squares and serve at once.