Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
762
Calories
23g
Protein
52g
Fat
58g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| 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 med baking potatoes, peeled
- & sliced
- 1/4 cup (1 oz) shredded low-fat
- swiss or cheddar cheese
- 1/4 cup nonfat cream cheese product
- 1 tbsp chopped fresh chives
- 1 tbsp nonfat margarine
- 1 1/2 tsp prepared or dijon mustard
- 1/4 tsp hot sauce
- 1/8 tsp salt
- 1 egg white, lightly beaten
- 1 3/4 cup coarsely crushed corn flakes
- vegetable cooking spray
- =
Directions
1
Cook potato in boiling water for 20 minutes, or until tender; drain. Transfer to bowl. Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well. Divide mixture into 10 equal portions and shape into balls. Dip in egg white and roll in cereal. Place on a baking sheet coated with nonstick spray. Bake at 400f for 10-15 minutes or until crisp and golden. Yield: 5 servings (166 calories per serving).
Recipe sourced from
fandom