Ingredients
2 cups grated peeled potatoes, drained and squeezed dry1 egg white, lightly beaten1/4 teaspoon salt1/8 teaspoon pepper1/3 cup garlic-herb spreadable cheeseFresh dill sprigs
Preparation
In a large bowl, combine the potatoes, egg white, salt and pepper. Place 1 tablespoonful in each of 24 greased miniature muffin cups, lining the bottom and sides of cups.
Bake at 375° for 20-25 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Shape 1/2 teaspoonfuls of cheese into ovals; place in potato nests. Garnish with dill. Serve at room temperature.
