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Cheese Souffleed Potatoes

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  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Instant mashed potatoes 1 Cup (16 tbs)
  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.

Recipe Summary

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

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 mg319.7%

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

Cheese Souffleed Potatoes Recipe