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Nonstick spray coating
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6
medium potatoes (2 pounds)
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1/2
8 ounce tub cream cheese with chives and onion
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1/4
teaspoon salt
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Dash pepper
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3
- 5
tablespoons milk
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2
egg whites or 1 egg
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1
tablespoon grated Parmesan cheese
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1
tablespoon fine dry bread crumbs
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2
teaspoons margarine or butter, melted
1. Spray 6 individual souffle dishes with nonstick coating. Set aside.
2. Peel and cut up potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender. Drain. Mash with an electric mixer on low speed. Add cream cheese, salt, and pepper. Gradually beat in enough of the milk to make potato mixture light and fluffy. Beat in egg whites or whole egg.
3. Spoon potato mixture into a pastry bag fitted with a large star tip; pipe into dishes. (Or, simply spoon potato mixture into dishes, mounding on the top.)
4. In a small dish, combine Parmesan cheese, dry bread crumbs, and margarine; sprinkle over potatoes. Bake in a 325 degree F oven for 25 to 30 minutes or until heated through. Makes 6 servings.
- Make Ahead Tip Prepare potato mixture and spoon into dishes; top with crumb mixture. Cover and chill for up to 24 hours. To serve, bake, uncovered, in a 325 degree F. oven for 30 to 35 minutes or until heated through.
- Servings Per Recipe 6,
- Calories 211,
- Protein (gm) 6,
- Carbohydrate (gm) 28,
- Fat, total (gm) 9,
- Cholesterol (mg) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin C (mg) 18,
- Sodium (mg) 210,
- Percent Daily Values are based on a 2,000 calorie diet
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