Directions:
- Preheat oven to 400°F.
- In a large bowl, mix potatoes with 4 tablespoons of the olive oil.
- Spoon the mixture evenly into a 24-muffin mini-muffin tin. Press mixture into the bottom and up the sides of the molds.
- Bake the potato baskets until golden and crisp, about 15-20 minutes. Remove pan to cooling rack.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat. Add the capers and sauté until lightly browned and toasted. Remove to a paper towel-lined plate.
- Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin. Place baskets on serving platter and top with salmon and toasted capers.
- Makes 24. Serves 8-12.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.9 Kcal (389 kJ) | ||
| Calories from fat | 72.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 12% | |
|---|---|---|---|
| Cholesterol | 4.34mg | 1% | |
| Sodium | 307.8mg | 13% | |
| Potassium | 98.02mg | 2% | |
| Total Carbs | 1.47g | 0% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 4.13g | 8% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 0.7mg | 4% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 175.69 Kcal (736 kJ) | ||
| Calories from fat | 136.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.18g | 12% | |
|---|---|---|---|
| Cholesterol | 8.22mg | 1% | |
| Sodium | 582.07mg | 13% | |
| Potassium | 185.37mg | 2% | |
| Total Carbs | 2.78g | 0% | |
| Sugars | 0.71g | 2% | |
| Dietary Fiber | 1.44g | 3% | |
| Protein | 7.81g | 8% | |
| Vitamin C | 21.5mg | 19% | |
| Iron | 1.3mg | 4% | |
| Calcium | 41.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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