|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.