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Categories:Viewed: 33 - Published at: 4 years ago
Ingredients
- 6 small potatoes, peeled
- 1 Tbsp. butter
- 3 Tbsp. evaporated milk
- 1 tsp. salt
- 1 egg
- 1 can (4 oz.) chopped green chilies
- 12 (1-inch) cubes cheese
- parsley
- tomato
Method
- Preheat oven to 450°.
- Cook potatoes in boiling water until tender.
- Mash well with butter, evaporated milk, salt and egg. Stir in green chilies.
- Beat well.
- Using ice cream scoop, scoop out potatoes onto a well-greased baking sheet.
- With handle of a teaspoon, make a hollow place in the scoop and fill with a cheese cube.
- Bake for 20 minutes or until golden brown.
- Serve the puffs with chopped parsley and garnish with slice of tomato, if desired. Serves 13.
