Our Cheesy Potato Puffs are like savory cheddar cookies. Only they're puffier, and they make better pre-dinner appetizers than cookies.
What You Need
Original recipe yields 32 servings
1/2 cup unsalted butter
1/2 cup whole milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup flour
4 egg s
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
2 cups ORE-IDA Potatoes O’Brien
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Let's Make It
Heat oven to 425°F.
Bring butter, milk and sour cream to full rolling boil in medium saucepan on medium heat, stirring frequently. Add flour (all at once); stir vigorously with wooden spoon until mixture forms ball and pulls away from side of pan. Cook 1 min. or until liquid is cooked off, stirring constantly. Spoon into large bowl; cool 5 min.
Add eggs, 1 at a time, beating with mixer after each addition until well blended. Continue to beat until dough is smooth and shiny. Stir in cheese and potatoes until well blended. Drop tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets sprayed with cooking spray to form 32 puffs.
Bake 28 to 32 min. or until firm and golden brown.
For a touch of heat, substitute KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers for the cheddar cheese.
These tasty appetizers are equally delicious whether served warm or at room temperature.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.