Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
510
Calories
15g
Protein
28g
Fat
56g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- 1 lb potatoes
- 1 can cream style corn
- 1/2 grated cheese
- salt,pepper to taste
- butter for buttering dish
Directions
1
Peel potatoes and boil in salted water until soft ( 30 mins - 40 mins )
2
Drain and mash potatoes, add can of cream style corn and 1/2 of the cheese, season with salt and black pepper- mix well
3
Butter ovenproof dish and place mixture into the dish
4
top with remaining cheese and bake in preheated oven for about 1/2 hour , or until golden brown on top.
5
Category:Trinidadian Recipes
6
Category:Trinidadian Snacks
Recipe sourced from
fandom