Cheesy Potato Spoon Bread

Need a lacto ovo vegetarian bread? Cheesy Potato Spoon Bread could be an outstanding recipe to try. One serving contains 510 calories, 19g of protein, and 32g of fat. For $1.51 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. 18 people have tried and liked this recipe. This recipe from Vegetarian Times requires pepper jack cheese, cream cheese, soy margarine, and ground pepper. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 65%, this dish is solid. Cheesy Potato Spoon Bread, Cheesy Corn Spoon Bread, and Cheesy Corn Spoon Bread are very similar to this recipe.

Servings: 6

 

Ingredients:

½ tsp. cayenne pepper, optional

10 oz. fat-free cream cheese, softened

4 large eggs, beaten, or 1 cup egg substitute

1 cup all-purpose flour

¼ cup minced fresh parsley, optional

½ tsp. ground white pepper

½ tsp. onion powder

6 oz. Pepper Jack cheese, shredded

4 cups leftover mashed potatoes

Salt to taste

3 Tbs. soy margarine

Equipment:

ramekin

oven

sauce pan

frying pan

hand mixer

mixing bowl

baking sheet

Cooking instruction summary:

1. Preheat oven to 425°F. Generously butter 6 1-cup ramekins or 2-qt. soufflé 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 Tbs. of parsley-cheese filling. Cover filling with 4 Tbs. 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.

 

Step by step:


1. Preheat oven to 425°F. Generously butter 6 1-cup ramekins or 2-qt. soufflé 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.

4. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.

5. 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 Tbs. of parsley-cheese filling. Cover filling with 4 Tbs. potato mixture. If using a casserole, top with remaining potato mixture.

6. Place ramekins or casserole on baking sheet.

7. Bake 50 minutes.

8. Let cool 15 minutes before serving.

9. Garnish with sprigs of parsley, if desired.


Nutrition Information:

Quickview
434k Calories
16g Protein
32g Total Fat
18g Carbs
14% Health Score
Limit These
Calories
434k
22%

Fat
32g
50%

  Saturated Fat
16g
105%

Carbohydrates
18g
6%

  Sugar
1g
2%

Cholesterol
201mg
67%

Sodium
592mg
26%

Get Enough Of These
Protein
16g
32%

Vitamin K
47µg
45%

Selenium
22µg
32%

Vitamin A
1573IU
31%

Calcium
284mg
28%

Phosphorus
267mg
27%

Vitamin B2
0.43mg
25%

Folate
68µg
17%

Vitamin E
1mg
13%

Vitamin B1
0.19mg
13%

Iron
2mg
12%

Zinc
1mg
11%

Vitamin B12
0.65µg
11%

Manganese
0.19mg
10%

Vitamin B5
0.94mg
9%

Vitamin D
1µg
7%

Vitamin B3
1mg
7%

Vitamin B6
0.11mg
6%

Magnesium
22mg
6%

Potassium
179mg
5%

Vitamin C
3mg
4%

Copper
0.08mg
4%

Fiber
0.76g
3%

covered percent of daily need
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