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Potato Cheese Pie

Potato Cheese Pie

recipe ingredients
4 1/2 cups frozen shredded hash brown potatoes
1 cup shredded reduced fat cheddar cheese
1/4 cup chopped red pepper
1/4 cup chopped tomato
3 Tbsp. finely chopped onion
3/4 cup skim milk
3/4 cup egg substitute
1/2 tsp. salt
1/4 tsp. fresh ground pepper

recipe directions
Combine all ingredients and pour into a 9 inch pie plate which has been sprayed with nonstick spray. Bake at 350*F 45 minutes or until knife inserted in middle comes out clean.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
201 6 3 16 1 603 21 4
  • Debbie Walters

    We loved this! I have two teenagers and we are all on the WW Diet. We all loved it. I did leave out the tomatoes though. This will be one of our favorites.

  • Stevie

    Overall, this recipe was very simple to make. However, it took longer than 45 minutes to cook…it ended up being an hour and a half before it set properly! I will definitely make this again, but next time I’m going to add more tomatoes and use reduced fat cheese rather than fat-free cheese to give it more flavor…it would also be good with some other veggies in it like corn…

  • Cathy

    I left out the tomatoes, and made 2 thinner pies. I did add a few shakes of Tabasco Chipotle sauce that added some extra kick. It was very good. Three of us are on WW, and it is very low in points. It was also yummy nuked in the microwave the next day for lunch.

  • Amy

    Good, especially for only 4 points. I found it pretty bland, though. I added a little more tomatoes, green onions, and threw some spices in. Since adding the extra things, I now make it once a week for my family, and they love it.

  • jmuns79

    This was excellent, very filling and incredibly low in points. I used an entire green pepper, and a whole small tomato. To spice it up, I used more onion than the recipe called for and threw in some minced garlic and cayenne pepper. I agree with a previous reviewer about the increased cooking time. I had to cook mine for about an hour and a half before it set.

  • Chandra & Aaron

    Nice serving size, certainly worth experimenting with extra flavor. Chipotle Tobasco is a good suggestion, perhaps roasting the red pepper would be good too. Next time we’ll probably spread it a little thinner in a larger pan and put it under the broiler for the last 15 minutes to crisp it up.

  • Jackie

    I loved this recipe. The servings were big with not a lot of calories and I thought it was delicious. I did add more peppers and next time maybe I’ll try some hot peppers. Would be great with the extra spice.

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