Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
462
Calories
15g
Protein
22g
Fat
56g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| 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
- =
- 1 sm Onion, thinly sliced
- 3 tbl Lemon juice
- 1/2 tsp Salt
- 1/8 tsp Ground red pepper
- 1 1/2 lb New potatoes
- 2 pkt cream cheese
- 1/2 cup Half and Half
- 2 sm Serrano chilies
- 1/4 tsp Salt
- 1/4 tsp Ground tumeric
- Bibb lettuce leaves
- 12 x Greek olives
- 3 x Hard-cooked eggs
- =
Directions
1
Mix onion, lemon juice, 1/2 t salt and the red pepper; cover and reserve.
2
Heat 1 inch salt water to boiling.
3
Add potatoes.
4
Heat to boiling, reduce heat.
5
Cover and cook 20-25 minutes, drain and cool.
6
Pare potatoes; cut into fourths.
7
Heat cream cheese, half& half, chilies, 1/4 t salt, sitrring 10-12 minutes.
8
Arrange potatoes on lettuce leaves.
9
Spoon cheese mixture over potatoes.
10
Drain onion; arrange on cheese and potatoes.
11
Garnish with olives and eggs.
Recipe sourced from
fandom