09 Dec Chard and Bell Pepper Mini Cheesecakes
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| Prep Time | 25 minutes |
| Cook Time | 1 hour |
| Servings |
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Ingredients
- 4 medium potatoes
- 1 Tbsp ghee
- 3/4 tsp Himalayan salt
- 1/2 bell pepper red, orange, or yellow
- 2 leaves Swiss chard
- 8 oz. cream cheese (lactose free if needed)
- 2 large eggs
- non-stick spray
Ingredients
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Instructions
- Peel the potatoes and cut them into ½ inch thick pieces.
- Place the cut potatoes in a large pot. Add water to the pot until there is an inch of water above the potatoes. Bring to a boil on high heat. Reduce heat to medium high. Cook until soft 10 – 20 minutes.
- Preheat the oven to 325°F.
- When the potatoes are soft, drain off the water. Add the ghee and ½ tsp salt to the pot. Mash the potatoes until smooth.
- When the potatoes are cool enough to handle, spray 8 muffin cups with non-stick spray. By hand, press 2 Tbsp of mashed potatoes into each muffin cup to form a crust that covers the bottom and comes up the sides about half way.
- Bake for 10 minutes.
- Meanwhile, coarsely chop the bell pepper. Set aside.
- Derib the chard leaves. Cut the chard into pieces 1 inch or small.
- In a mixing bowl, beat together the cream cheese, eggs, and ¼ tsp. Stir in the bell pepper and chard.
- Evenly pour the mixture into the prepared muffin cups.
- Bake for 30 minutes.
Recipe Notes
Notes: If using leftover mashed potatoes or making instant mashed potatoes, you’ll need 1 cup mashed potatoes for the crust.