Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Potato Cups March 6, 2013

Filed under: Appetizers & Drinks,Soups & Veggies — lowfatdiva @ 5:57 pm
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I love potatoes and being creative with them is something that I enjoy!  Recently one of my readers sent a version of this  recipe to me and wanted to know if I could “kick it up a bit” to make it lower in fat and more something she could use for an adult party.  After I made them I shared some with my grand daughters and they loved them, Ok I did have to remove some of the tomatoes for one of them but for the most part they enjoyed them as much as the adults did.  Very easy to make and keep for a couple of days in the refrigerator.  The recipe is simple but after you make it you can see how easy it would be to add some fun things to the recipe to add even more versatility to them.  Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

potato cups

Potato Cups

Pam Olive Oil cooking spray

2 pounds Idaho® potatoes, peeled and cut into 1-inch chunks

1/2 teaspoon salt

1/4 cup Egg Beaters

1/3 cup prepared pesto (made with left over potato water  and Knorrs Pesto mix)

1 8-ounce package reduced fat cream cheese, softened

1/3 cup olive oil-packed, sun-dried tomatoes, drained/rinsed and finely chopped

1/2 cup sliced black olives, drained

  1. Preheat the oven to 425º. Coat the cups of 3 mini-muffin pans (36 cups) with cooking spray.
  2. In a saucepan, in water to cover, over high heat, cook the potatoes about 15 minutes, or until fork-tender, but not mushy. Drain the potatoes saving at least 1/2 cup of potato water to make pesto), then mash  them. Stir in the salt and Egg Beaters; set aside. In a small bowl, using a fork, combine the pesto and softened cream cheese until blended.
  3. Spoon a rounded tablespoon of potato mixture into each muffin cup, pressing the spoon against the bottom and sides of the cup to make a small impression in the middle. Spoon 1 teaspoon of pesto mixture into the impression of each cup.
  4. Bake for 25-30 minutes, or until golden brown. Remove from the oven and top each cup with a small amount of chopped tomatoes and one olive slice for garnish. Return to the oven for 3 minutes more. Serve hot or warm.

These little cups make great after school snacks or appetizers!


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