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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 7 - Change
Nutritional Facts
Servings Per Recipe: 7

Amount Per Serving
Calories 105
% Daily Value**
Total Fat 3g
Saturated Fat 2g
Unsaturated Fat 0g
Cholesterol 9mg
Sodium 225mg
Total Carbohydrate 16g
Dietary Fiber 1g
Sugars 2g
Protein 3g
Vitamin A  5%Vitamin C  17%
Calcium  7%Iron  2%
Potassium  8%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Hot Potato Nests

Date Added: June 11, 2009


2 Teaspoons Horseradish Sauce
3 Potatoes
1/4 Cup Sour Cream
1/8 Teaspoon Pepper Freshly Ground
1/2 Teaspoon Salt coarse
1/4 Cup Monterey Jack Cheese Shredded
2 Tablespoons Parmesan Cheese Freshly Grated
2 Green Onions Finely Chopped
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1. Place potatoes in medium saucepan and cover with water.

2. Cook until soft but not falling apart, about 20 minutes.

3. Drain and chill. Preheat oven to 425. Lightly butter sides and bottoms of 7 muffin cups.

4. Peel and coarsely shred cold cooked potatoes.

5. Gently press about 1/3 cup potato shreds against bottom and side of each muffin cup.

6. Sprinkle with cheeses. Bake about 30 minutes or until lightly browned.

7. Combine horseradish, sour cream, green onions, salt and pepper in a small bowl.

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Dietary Notes:
This recipe is low-cholesterol with 9.29mg per serving

This recipe is a good source of Vitamin C with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Potato, Cheese, Spring Onion, Horseradish, Onion allergies.
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