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Total Time:
Prep Time: 25 min
Cook Time: 20 min

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Ingredients

For 24 Servings

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2 cups grated peeled potatoes, drained and squeezed dry
1 egg white, lightly beaten
1/4 tsp salt
1/8 tsp pepper
1/3 cup garlic-herb spreadable cheese
fresh dill sprigs

Directions

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1 In a large bowl, combine the potatoes, egg white, salt and pepper. Place 1 tablespoonful in each of 24 greased miniature muffin cups, lining the bottom and sides of cups.
2 Bake at 375° for 20-25 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
3 Shape 1/2 teaspoonfuls of cheese into ovals; place in potato nests. Garnish with dill. Serve at room temperature. Yield: 2 dozen.

Directions

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1. In a large bowl, combine the potatoes, egg white, salt and pepper. Place 1 tablespoonful in each of 24 greased miniature muffin cups, lining the bottom and sides of cups.

2. Bake at 375° for 20-25 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.

3. Shape 1/2 teaspoonfuls of cheese into ovals; place in potato nests. Garnish with dill. Serve at room temperature. Yield: 2 dozen.

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