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Cheese Souffle Potatoes

Fondue.Chef's picture
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Instant mashed potatoes 2 Cup (32 tbs) (For 4 Servings)
  Milk 1⁄3 Cup (5.33 tbs)
  Eggs 4 , separated
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Shredded processed american cheese 1⁄2 Cup (8 tbs)

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.
Cut into squares and serve at once.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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 mg319.7%

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

Cheese Souffle Potatoes Recipe