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:
covered percent of daily need
