This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 Yukon gold potatoes
2 egg whites, lightly beaten
1 cup dry bread crumbs
1/2 cup Kraft 100% Parmesan Grated Cheese
2 Tbsp. dried oregano leaves
2 tsp. dried rosemary leaves
2 tsp. garlic salt
1/4 cup extra virgin olive oil, divided
3 cloves garlic, thinly sliced
1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
2 Tbsp. chopped green onions
1/2 cup chopped pecans
1/3 cup dried cranberries
10 fresh chives
1 Tbsp. poppy seed
Add To Shopping List
How do I make it ?
Heat oven to 375ºF.
Heat baking sheet for 5 min. Cut potatoes into 1/3 inch thick slices and dip into egg whites.
Combine bread crumbs, Parmesan cheese, oregano, rosemary and garlic salt. Coat potato slices with bread crumb mixture.
Remove baking sheet from oven and brush with 1 Tbsp. olive oil. Place coated potato slices in single layer on baking sheet; brush with 1 Tbsp. olive oil for enhanced crispiness.
Bake for 10 min.; remove from oven and turn potato slices over. Bake for an additional 15 min. Let cool on rack for 5 min.
Meanwhile, heat oil in a small skillet on med-high heat; add sliced garlic and cook until lightly browned.
Mix together cream cheese, green onions, pecans, cranberries and the garlic in a large bowl until combined.
Place a dollop of the cream cheese mixture on each potato slice; loop chives and add as a garnish. Sprinkle slices with poppy seed before serving.
Calories From Fat
% Daily Value
Fat 30 g
Saturated fat 8 g
Cholesterol 25 mg
Sodium 850 mg
Carbohydrate 58 g
Fibre 6 g
Sugars 9 g
Protein 15 g
5 servings, 1/5 recipe (52 g) each
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.