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Creamy potato bake
Nb persons: 6
Yield:
Preparation time: 0:30
Total time:
Source: Donna Hovinen
| 2 cups | potato flakes |
| 3/4 cup | 1% milk |
| 1/2 teaspoon | salt |
| 4 ounces | light cream cheese, whipped |
| 1 each | egg, beaten |
| 2 tablespoons | green onion, chopped |
| 1 tablespoon | fresh parsley, snipped |
| 1 teaspoon | margarine, soft |
| dash paprika | |
| 1 quart | souffle dish |
Prepare instant mashed potatoes according to package directions, ommitting butter. Add carton of whipped cream cheese. Beat well. Stir in beaten egg, onion and parsley. Blend. Put in well greased souffle dish. Dot with margarine. Sprinkle with paprika. Bake in 400 oven for 30 minutes
Per serving (excluding unknown items): 128 Calories; 5g Fat (36% calories from fat); 5g Protein; 15g Carbohydrate; 47mg Cholesterol; 335mg Sodium
Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 1 Fat
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