Cheese Souffleed Potatoes Recipe
Ingredients
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Green onion | 1/4 Cup (16 tbs), chopped | |
| 2 tablespoons butter Instant mashed potatoes | ||
| Milk | 1/3 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| 1/2 cup shredded processed American cheese | ||
Directions
Cook green pepper and onion in butter until tender but not brown.
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.
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.
Chef
