Mini Cheesy Potato Casseroles
![Mini Cheesy Potato Casseroles](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTM1NDUsInB1ciI6ImJsb2JfaWQifX0=--1177d3fe45600a9b6b54d0e06448f86d40857fc0/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_10a2a16a334767fc46e8.jpg)
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.