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Cheese Souffleed Potatoes Recipe
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Instant mashed potatoes||1 Cup (16 tbs)|
|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 871 Calories from Fat 540
% Daily Value*
Total Fat 61 g93.7%
Saturated Fat 31.8 g159%
Trans Fat 0 g
Cholesterol 959 mg
Sodium 2736.6 mg114%
Total Carbohydrates 40 g13.4%
Dietary Fiber 4.7 g18.6%
Sugars 9 g
Protein 44 g87%
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.