Directions:
- Preheat oven to 400.
- Using a paring knife, peel the baked potatoes in wide strips, cutting thinly but leaving some potato on the peel (about 1/4 inch).
- Use the peelings to line six cups in a muffin tin.
- Grate the potatoes into a bowl, and gently stir with remaining ingredients until well-blended.
- Mixtrue should be moist enough to hold together when pressed, not dry and crumbly.
- If it is dry, add a Tbsp.
- More milk and olive oil.
- Using an ice cream scoop or soup spoon, fill the muffin tin potato cups with the grated potato mixture.
- Pack firmly and then mound the tops for an attractive presentation.
- Bake at 400 for 25-30 minutes until nicely browned on top.
- You can freeze these unbaked.
- To prepare, place individual servings in muffin tin and bake as directed, increasing bake time by 15 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.75 Kcal (1138 kJ) | ||
| Calories from fat | 100.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 17% | |
|---|---|---|---|
| Cholesterol | 12.55mg | 4% | |
| Sodium | 530.27mg | 22% | |
| Potassium | 862.36mg | 18% | |
| Total Carbs | 32.64g | 11% | |
| Sugars | 1.89g | 8% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 10.11g | 20% | |
| Vitamin C | 13.3mg | 22% | |
| Iron | 1.7mg | 9% | |
| Calcium | 191.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 151.8 Kcal (636 kJ) | ||
| Calories from fat | 55.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 17% | |
|---|---|---|---|
| Cholesterol | 7.01mg | 4% | |
| Sodium | 296.21mg | 22% | |
| Potassium | 481.72mg | 18% | |
| Total Carbs | 18.24g | 11% | |
| Sugars | 1.05g | 8% | |
| Dietary Fiber | 1.74g | 12% | |
| Protein | 5.65g | 20% | |
| Vitamin C | 7.4mg | 22% | |
| Iron | 1mg | 9% | |
| Calcium | 107mg | 19% | |
* 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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