|Baking potatoes||2 Large, peeled and cut into 1-inch cubes|
|Nonfat cream cheese||1⁄4 Cup (4 tbs)|
|Minced chives||2 Teaspoon|
|Green onions||2 Tablespoon, minced|
|Hard cooked eggs||3|
|Egg white||1 , beaten|
|Reduced fat round buttery cracker crumbs||1⁄2 Cup (8 tbs)|
|Low fat round buttery cracker crumbs||1⁄2 Cup (8 tbs)|
|Vegetable cooking spray||1|
Cook potato in boiling water to cover 15 minutes or until tender; drain.
Transfer to a bowl; beat potato at medium speed of an electric mixer until smooth.
Add cream cheese and next 4 ingredients; beat well.
Cut hard-cooked eggs into quarters.
Shape 1/4 cup potato mixture around each egg quarter to form an egg shape.
Brush each with egg white; roll in cracker crumbs.
Place on a baking sheet coated with cooking spray.
Bake at 400° for 5 minutes or until browned.
Serving size: Complete recipe
Calories 1740 Calories from Fat 333
% Daily Value*
Total Fat 36 g54.9%
Saturated Fat 9.9 g49.3%
Trans Fat 0 g
Cholesterol 725.1 mg241.7%
Sodium 2439.4 mg101.6%
Total Carbohydrates 297 g99%
Dietary Fiber 9.1 g36.3%
Sugars 14.5 g
Protein 59 g117.8%
Vitamin A 52.9% Vitamin C 89.3%
Calcium 19.3% Iron 44.1%
*Based on a 2000 Calorie diet