Ingredients
- 2 large Russet potatoes*
- 4 tablespoons Butter melted
- 1 egg beaten
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 ripe tomatoes peeled and thinly sliced
- 12 fresh basil leaves
Instructions
- Place potatoes in large saucepan with just enough water to cover. Bringto a boil and cook 15 minutes, or until potatoes are tender.
- Drain potatoes. When cool enough to handle, peel and grate.
- In large bowl, mix melted butter, beaten egg, and parmesan cheese. Stirin grated potatoes until well-blended.
- Preheat oven to 350 degrees. Lightly coat interior of cups of a 12-cup muffin tin with cooking spray.
- Press grated potato mixture in bottom and up sides of muffin cups.
- Divide mozzarella cheese evenly between muffin cups. Top cheese with a tomato slice. Place a basil leaf on top of each tomato slice.
- Bake 20 minutes, or until tomato slices are cooked and cheese is golden-brown.
Nutrition
Calories |137kcalCarbohydrates |12gProtein |6gFat |8gSaturated Fat |4gPolyunsaturated Fat |1gMonounsaturated Fat |2gTrans Fat |1gCholesterol |35mgSodium |165mgPotassium |325mgFiber |1gSugar |1gVitamin A |428IUVitamin C |6mgCalcium |107mgIron |1mg
