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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a huge modification to a very popular potatoe recipe. It's been modified for fat content and serving size. Besides being tasty these freeze very well in individual serving sizes. Sweetie thinks these are the greatest! Ingredients:
8 large potatoes, peeled and diced |
3 teaspoons seasoning salt |
2 teaspoons garlic, minced |
1 cup onion, chopped |
2 tablespoons butter |
8 ounces low-fat cream cheese |
8 ounces fat free sour cream |
1 cup sharp cheddar cheese, grated |
Directions:
1. Cook potatoes until tender.
2. Drain.
3. Combine potatoes with salt, onion, butter, cream cheese and sour cream.
4. Whip until fluffy.
5. Stir in cheese.
6. Butter 24 med muffin tins.
7. Using ice cream scoop, place potatoes in muffin tins.
8. Bake at 350 for 30 minutes.
9. Can be frozen.
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