Mini Cheesy Potato Casseroles
These potato cups are incorporated with feta and ricotta cheese. You can feel the chunks of feta in every spoonful.
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
potatoes
cooked and mashed |
|
| 1 ⅓ | cups |
ricotta cheese
|
|
| ½ | cup |
feta cheese
crumbled |
|
| ¼ | cup |
milk, low-fat
|
|
| ½ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
rosemary leaves
crushed |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
potatoes
cooked and mashed |
|
| 315 | ml |
ricotta cheese
|
|
| 118 | ml |
feta cheese
crumbled |
|
| 59 | ml |
milk, low-fat
|
|
| 2.5 | ml |
garlic powder
|
|
| 1.3 | ml |
rosemary leaves
crushed |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Preheat the oven to 350℉ (180℃).
Spray 4 6-ounce custard cups with nonstick cooking spray or grease with butter.
Place the cups on a baking sheet.
In a large mixing bowl, mix all the ingredients until well combined.
Divide the potato-cheese mixture evenly among the prepared cups.
Bake for about 35 minutes, until the tops are golden brown.
Serve warm.
