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Cheesy au Gratin Potato Cupcakes

Prep 20 min
Total 55 min
Servings 6

These cheesy potato cupcakes make a great meatless main dish, or serve as a side dish for breakfast or dinner. MORE+ LESS-

By Betty Crocker Kitchens

October 20, 2014

Ingredients

box (6.2 oz) Betty Crocker™ Ultimate au gratin potatoes

1/4

cup Old El Paso™ Thick 'n Chunky salsa

eggs, beaten

3/4

cup Yoplait® Greek 100 plain yogurt (from 2-lb container)

Sliced green onions, if desired

Steps

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1

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2

Make potatoes as directed on box except omit butter and milk. Stir in salsa and eggs. Divide mixture evenly among muffin cups, about 1/3 cup each.
3

Bake 25 to 30 minutes or until tops are golden brown. Cool 5 minutes; carefully remove from muffin cups. Top cupcakes with yogurt; sprinkle with onions.

Expert Tips

Serve these cupcakes for your next brunch with breakfast sausage and a fresh fruit salad.
Top these cheesy cupcakes with your favorite taco toppings, like chopped tomatoes, guacamole or crushed taco chips.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 40

% Daily Value

Total Fat: 4 1/2g; 7%
Saturated Fat 1 1/2g 8% Trans Fat 0g
Cholesterol: 65mg; 22%
Sodium: 430mg; 18%
Potassium: 440mg; 12%
Total Carbohydrate: 19g; 6%
Dietary Fiber 1g 4% Sugars 1g
Protein: 6g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 0%; 0%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;