Potato Cheddar Chive Bakes Directions:
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Preheat a conventional oven to 325°F. Place a square brownie muffin pan on a rimmed baking sheet and generously coat with olive oil spray, making sure to cover the corners.
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Heat a nonstick skillet over medium heat and add the olive oil.
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Add the diced potatoes, season with 1/2 teaspoon salt, black pepper, garlic powder, and paprika. Cover and cook on medium-low heat for 12 minutes, stirring occasionally. Add 1 tablespoon water halfway through cooking and reduce heat to low to prevent burning.
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Remove from heat and let the potatoes cool for 5 minutes.
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In a blender, add the eggs, egg whites, cottage cheese, milk, remaining 1/4 teaspoon kosher salt, and black pepper. Blend for 20–30 seconds until very smooth. Stir in the chopped chives.
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Divide the cooled potatoes evenly among 12 cavities of the pan. Sprinkle half of the shredded cheddar evenly over the potatoes.
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Carefully pour the egg mixture into each cavity, filling about 3/4 full. Top evenly with the remaining shredded cheddar.
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Bake for 25–30 minutes, until the centers are fully set and the tops look dry and slightly puffed.
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Remove from the oven and let cool in the pan for 10 minutes. Gently remove using a small spatula.
WW Points Calculation
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Olive oil, 1 1/2 tsp: 6.00
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Russet potato: 0.00
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Eggs and egg whites: 0.00
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2% cottage cheese, 2/3 cup: 3.00
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2% milk, 2 tbsp: 0.50
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Reduced fat sharp cheddar cheese, 1 cup: 12.00
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Seasonings and chives: 0.00
Points Information:
Total Points: 21.50
Servings: 12 bakes (1 bake per serving, baked in standard brownie muffin cavities)
Points per serving: 1.79
Nutrition Information
Calories: 105
Fat: 5 g
Protein: 8 g
Carbohydrates: 6 g
Sugar: 1 g
Sodium: 210 mg
I'm waiting for your comments! Enjoy!
