Cheesy Potato Spoon Bread
Whip this dish together with leftover or store-bought mashed potatoes--or use instant potatoes, or mash still-hot baked potatoes. Serve with a salad.
Ingredients
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4 cups leftover mashed potatoes
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1 cup all-purpose flour
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3 tablespoons soy margarine
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1/2 teaspoon onion powder
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Salt to taste
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1/2 teaspoon ground white pepper
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1/2 teaspoon cayenne pepper, optional
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4 large eggs, beaten, or 1 cup egg substitute
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1/4 cup minced fresh parsley, optional
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6 ounces Pepper Jack cheese, shredded
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10 ounces fat-free cream cheese, softened
Directions
1.
Preheat oven to 425 degrees F. Generously butter 6 1-cup ramekins or 2-quart souffle dish or casserole.
2.
If using cold mashed potatoes, warm in large nonstick skillet or saucepan over medium heat until very hot, stirring frequently to prevent scorching.
3.
Meanwhile, bring 1 cup water to a boil. Put flour, margarine, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.
4.
Mix parsley, shredded cheese and cream cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into a prepared casserole. Make a well in center, and spoon in 2 heaping tablespoons of parsley-cheese filling. Cover filling with 4 tablespoons potato mixture. If using a casserole, top with remaining potato mixture. Place ramekins or casserole on baking sheet.
5.
Bake 50 minutes. Let cool 15 minutes before serving. Garnish with sprigs of parsley, if desired.
Nutrition information
Calories 500, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 180 mg, Sodium 610 mg, Carbohydrate 59 g, Fiber 6 g, Protein 23 g, Sugars 3 g
Percent Daily Values are based on a 2,000 calorie diet
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