Cheesy au Gratin Potato Cupcakes

  • Prep 20 min
  • Total 55 min
  • Servings 6
Cheesy au Gratin Potato Cupcakes

Ingredients

1
box (6.2 oz) Betty Crocker™ Ultimate au gratin potatoes
1/4
cup Old El Paso™ Thick 'n Chunky salsa
2
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.

Notes









Tips

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.

Nutritional Information

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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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