Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
297
Calories
12g
Protein
6g
Fat
50g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 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 large baking potatoes
- ½ cup mayonnaise
- ½ tsp hot sauce
- ¼ tsp onion salt
- ½ tsp house seasoning (recipe follows)
- ⅛ tsp black pepper
- 2 cups cornbread mix
- =
Directions
1
Preheat oven to 375°F.
2
Wash the potatoes and cut each into 6 thick wedges.
3
Mix the mayonnaise with the hot sauce, onion salt, house seasoning and pepper.
4
Coat the potato wedges with the mayonnaise mixture and roll them in the cornbread mix.
5
Place in a greased baking dish and bake 45 – 50 minutes or until the potatoes are tender.
6
Serve with your favorite dip.
Recipe sourced from
fandom