Oven-Baked Party Potato Puffs Directions:
Preheat oven to 400°F.
Lightly coat a 24-count mini muffin pan with nonstick cooking spray.
Place cold mashed potatoes in a medium mixing bowl.
Break up any large clumps with a fork.
Stir in beaten eggs until fully combined.
Add shredded cheddar cheese and chopped green onions or chives.
Stir until evenly mixed.
Scoop mixture into the prepared mini muffin cups, filling each cup almost to the top.
Gently smooth and lightly mound the tops.
Bake for 18–22 minutes, until puffs are set and the edges are golden brown.
Let puffs cool in the pan for 5 minutes.
Run a butter knife around the edges if needed.
Lift puffs out gently and arrange on a serving platter.
Serve warm.
WW Points Calculation
Cold leftover mashed potatoes, 2 cups: 16.00
Kraft 2% Milk Shredded Cheddar Cheese, 1/2 cup: 6.00
Eggland’s Best Eggs, fresh green onions or chives: 0.00
Points Information:
Total Points: 22.00
Servings: 12 servings, 2 mini potato puffs per serving
Points per serving: 1.83
Nutrition Information
Calories: 73
Fat: 2.70 g
Protein: 3.80 g
Carbohydrates: 8.30 g
Sugar: 0.80 g
Sodium: 170 mg
I'm waiting for your comments! Enjoy!
