Directions:
- Preheat oven to 425.
- Coat the cups of 3 mini muffin pans with cooking spray.
- In a saucepan in water to cover over high heat cook potatoes 15 minutes.
- Drain potatoes then mash or put them through a ricer.
- Stir in salt and egg then set aside.
- In a small bowl using a fork combine pesto and softened cream cheese until blended.
- Spoon a rounded tablespoon of potato mixture into each muffin cup.
- Pressing 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.
- Bake 30 minutes then remove from oven.
- Top each with small amount of chopped tomatoes and one olive slice.
- Return to the oven for 3 minutes more and serve hot or warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.62 Kcal (1234 kJ) | ||
| Calories from fat | 172.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.19g | 30% | |
|---|---|---|---|
| Cholesterol | 52.91mg | 18% | |
| Sodium | 597.18mg | 25% | |
| Potassium | 529.17mg | 11% | |
| Total Carbs | 26.18g | 9% | |
| Sugars | 5.83g | 23% | |
| Dietary Fiber | 4.41g | 18% | |
| Protein | 6.33g | 13% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 20.9mg | 116% | |
| Calcium | 110.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 166.75 Kcal (698 kJ) | ||
| Calories from fat | 97.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.86g | 30% | |
|---|---|---|---|
| Cholesterol | 29.95mg | 18% | |
| Sodium | 337.99mg | 25% | |
| Potassium | 299.5mg | 11% | |
| Total Carbs | 14.82g | 9% | |
| Sugars | 3.3g | 23% | |
| Dietary Fiber | 2.5g | 18% | |
| Protein | 3.58g | 13% | |
| Vitamin C | 4mg | 12% | |
| Vitamin A | 0.8mg | 48% | |
| Iron | 11.8mg | 116% | |
| Calcium | 62.6mg | 11% | |
* 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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