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Cheezy Potato Poofs

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Ingredients

Adjust Servings:
1/4 cup instant potato flakes
1 1/3 cups water
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon salt
3/4 cup flour
3 eggs, at room temperature
1 cup swiss cheese, coarsely grated
1/2 cup parmesan cheese, grated

Nutritional information

1637
Calories
956 g
Calories From Fat
106.2 g
Total Fat
61.8 g
Saturated Fat
899.9 mg
Cholesterol
2692.5 mg
Sodium
90.3 g
Carbs
3.4 g
Dietary Fiber
3.7 g
Sugars
78.3 g
Protein
793g
Serving Size

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Cheezy Potato Poofs

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    Cuisine:

    k, soooo.... not what i was anticipating, but verrry good nonetheless.... i was aiming for a side dish to use up som'e instant mashed potatoes a guest left here.... (didn't notice until i was into making it that it only uses 1/4 c!!) ... HOWEVER!! -these turn out like savory cream puffs... i have designs on using them w/ ..mmm, oh, say, crab, shrimp, or smoked salmon spread, even a veggie version... whatever- they will make fabulous appetizers!!! thanks redneck!

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Cheezy Potato Poofs, When I was small, Mom took left-over mashed potatoes and made fried potato cakes Now that everyone has big kid appetites, there are no more mashed potato left-overs That’s how I came about this recipe It’s a totally tasty alternative to the same old mashed potatoes you’ve been slappin’ on your plate for years Give these a try Yield depends on how big you make them, k, soooo not what i was anticipating, but verrry good nonetheless i was aiming for a side dish to use up som’e instant mashed potatoes a guest left here (didn’t notice until i was into making it that it only uses 1/4 c!!) HOWEVER!! -these turn out like savory cream puffs i have designs on using them w/ mmm, oh, say, crab, shrimp, or smoked salmon spread, even a veggie version whatever- they will make fabulous appetizers!!! thanks redneck!, Fast, easy and very tasty!! used cheddar instead of swiss cheese


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    Steps

    1
    Done

    Preheat Oven to 375f

    2
    Done

    in a Large Saucepan, Bring Water, Butter and Salt to a Boil. Remove from Heat. Mix Dry Potato Flakes and Flour and Stir Into Saucepan. Return to Medium Heat and Stir Vigorously Until Dough Forms a Ball and Leaves the Sides of the Pan.

    3
    Done

    Remove from Heat; Add Eggs One at a Time. Beat Until the Dough Is Glossy and Stiff. (this Step May Be Done in the Food Processor.)

    4
    Done

    Stir in Swiss Cheese. Drop Dough on a Greased Baking Sheet, 2 Inches Apart. Sprinkle Tops With Parmesan Cheese.

    5
    Done

    Bake Until Golden.

    Avatar Of John Gonzalez

    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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