Leftover Mashed Potato Cheese Puffs Directions:
- Preheat Oven: Preheat your oven to 400°F (200°C). Lightly spray a mini muffin tin with cooking spray.
- Mix Ingredients: In a large mixing bowl, combine the leftover mashed potatoes, shredded reduced-fat cheddar cheese, grated Parmesan cheese, eggs, flour, and chopped green onions. Season with salt and pepper to taste. Mix until well combined.
- Fill the Muffin Tin: Scoop the potato mixture into the prepared mini muffin tin, filling each cup to the top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the puffs are set.
- Cool and Serve: Allow the cheese puffs to cool for a few minutes in the pan before removing them. Serve warm as a side dish or a snack.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Leftover mashed potatoes: 6 points (2 cups, assuming made with light ingredients)
- Reduced-fat cheddar cheese: 4 points (1/2 cup)
- Parmesan cheese: 2 points (1/4 cup)
- Eggs: 0 points (2 large)
- All-purpose flour: 3 points (1/4 cup)
- Green onions, salt, pepper, and cooking spray: 0 points
Total points for the entire recipe: 15 points
Serving Size and Points:
- This recipe makes about 24 mini cheese puffs.
- Each cheese puff: 0.6 points (round to 1 point)
- Per 4 puffs: 2-3 points
I await your comments! Enjoy!
