Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 tablespoons margarine
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
- 1 tablespoon milk
- 5 ounces grated cheddar cheese
- 1 box pillsbury hot roll mix
- vegetable oil
- coarse salt
- =
Directions
Cook potatoes in boiling salted water until tender and then drain,soute onion until tender too.
Mash the potatoes add onions, salt, pepper, cheese, and milk, blending well.
Prepare roll mix according to package directions, except divide dough in half.
Roll out bottom section and place on cookie sheet.Preheat oven to 375 degrees F
Pile potato mixture on dough, leaving about a 2" margin around the edge and roll out the remaining half and carefully place it on top.
Pinch together and crimp edges all around.Cut 2-3 venting holes in the top.
Brush the top with a small amount of vegetable oil, and sprinkle lightly with coarse salt.
Bake at 375 degrees for 20-25 minutes