Cheesy Potato Cupcakes

Kelly Bagnasco

Cheesy Au Gratin Potato Cupcakes

1 box (6.2 oz) Betty Crocker® Ultimate au gratin potatoes
1/4 cup Old El Paso® Thick 'n Chunky salsa
2 eggs, beaten
1 container (5.3 to 6 oz) low-fat Greek plain yogurt
Sliced green onions, if desired

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.

Makes 6 servings (2 cupcakes each) calories 140
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