My life is a bowl of Potatoes…

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I actually posted this exact picture on Instagram and Facebook, with that caption (first shot on this had a major typo as a headline), and got some likes. Really? Are potatoes that interesting? Well, I think they are. So, starting now, I am going to post a yummy recipe made with… you guessed it! Potatoes!

  Mini scalloped potato cups

  • Yield: 12 Servings
  • Prep Time: 20
  • Ready Time: 65
  • Cook Time: 45

Ingredients

  • 1 lbs. russet potatoes, peeled and thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1 cup fat-free 1/2 & 1/2
  • 1 cup shredded Jarlsberg or Swiss cheese
  • 1/4 cup each: sharp Cheddar and smoked Gruyere cheese
  • 1/2 cup 1/4-inch diced red bell pepper
  • 1/4 cup real bacon bits or pieces
  • 1 tablespoon stone ground mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon dried dill
  • Freshly ground pepper to taste

Preparation

Preheat oven to 350°F and spray 12 small ramekins with nonstick cooking spray. Place potatoes in a microwave-safe bowl; cover and microwave on HIGH for 6 minutes or until potatoes are tender. Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute more. Slowly stir in 1/2 & 1/2, cooking until mixture is smooth. Add cheeses, a little at a time, then stir in remaining ingredients. Spoon into prepared ramekins and bake for 30 minutes or until lightly browned and bubbly. Makes 12 appetizer servings.

Calories: 130 Fat: 6g Cholesterol: 20mg Sodium: 260mg Vitamin C: 25% Carbohydrates: 12g Fiber: 1g Protein: 7g Potassium: 176mg

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