Directions:
- Place potatoes in saucepan, cover with water, and bring to boil.
- Reduce heat, cover, and cook for 20 minutes, or til tender.
- Drain; mash potatoes with butter and onion until small lumps of potato remain.
- In a mixing bowl, beat ricotta, sour cream, salt, garlic powder, rosemary and pepper until smooth.
- In a small bowl, beat egg whites until frothy; fold into cheese mixture;.
- Fold all into potato mixture.
- Generously coat muffin tins (or small ramekins) with non-stick spray.
- Sprinkle muffin cups with bread crumbs.
- Fill with potato mixture, smooth tops.
- Bake uncovered at 425 degrees F. for 27-30 minutes - or until edges of potatoes are slightly browned.
- Cool on baking sheet for 15 minutes.
- Loosen timbales from sides of muffin cups; invert onto baking sheet to remove.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.86 Kcal (1302 kJ) | ||
| Calories from fat | 99.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.06g | 17% | |
|---|---|---|---|
| Cholesterol | 37.6mg | 13% | |
| Sodium | 578.44mg | 24% | |
| Potassium | 786.02mg | 17% | |
| Total Carbs | 43.22g | 14% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 5.86g | 23% | |
| Protein | 10.9g | 22% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 2mg | 11% | |
| Calcium | 194mg | 19% | |
| Amount Per 100 g | |||
| Calories | 108.6 Kcal (455 kJ) | ||
| Calories from fat | 34.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 17% | |
|---|---|---|---|
| Cholesterol | 13.13mg | 13% | |
| Sodium | 202.08mg | 24% | |
| Potassium | 274.6mg | 17% | |
| Total Carbs | 15.1g | 14% | |
| Sugars | 2.74g | 31% | |
| Dietary Fiber | 2.05g | 23% | |
| Protein | 3.81g | 22% | |
| Vitamin C | 1.5mg | 7% | |
| Vitamin A | 0.7mg | 64% | |
| Iron | 0.7mg | 11% | |
| Calcium | 67.8mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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