Parmesan Potato Stacks In Muffin Tin Directions:
- Preheat the oven to 375°F (190°C).
- Butter 12 muffin cups using 1-2 tablespoons of light butter or reduced-fat margarine and set aside.
- Place potato slices into a large bowl. Add the remaining light butter or margarine, 2 tablespoons of Parmesan cheese, garlic powder, onion powder, paprika, salt, and white pepper. Toss to coat evenly.
- Layer the potato slices into 1½ inch stacks and place them into the buttered muffin cups.
- Bake uncovered for 1 hour, or until the edges and tops of the potato stacks are golden brown and the centers are tender.
- Remove from the oven and let them rest for 5 minutes before serving.
- Garnish with fresh parsley.
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:
- Light Butter (4 tablespoons): 12 points
- Yukon Gold Potatoes (5 pounds): 10 points
- Grated Parmesan Cheese (2 tablespoons): 2 points
- Garlic Powder, Onion Powder, Paprika, Salt, Ground White Pepper, Fresh Parsley: 0 points
Total Points: 24 points for the entire recipe
Portions: 12 servings
Points per Serving: 2 points
Nutrition Facts (approximate per serving):
Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 3g
I await your comments! Enjoy!
