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Primavera Potato Bites From The Pampered Chef
As I’ve mentions in other posts, I am on my way to starting my own Pampered Chef Business, and because of this I am in the mist of trying out new recipes from Pampered Chef!
This is one of them 🙂 (I’ve “Bolded” all the tools I have that I used in this recipe!)
What you need:
4 oz fresh Parmesan cheese, grated
1 1/4 cups instant mashed potato flakes
2/3 cup hot water
2 tbsp melted butter
1 egg, lightly beaten
1/2 tsp salt, divided
1/2 tsp coarsely ground black pepper, divided
1 medium zucchini
1/2 cup (sun-dried tomatoes in oil, drained and patted dry (I used just diced tomatoes)
3 tbsp mayonnaise
2 garlic cloves
What you need to do:
Preheat oven to 425°F.
Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray.
Combine potato flakes and water in Classic Batter Bowl; mix well with Small Mix ‘N Scraper.
(The original recipe calls for the Adjustable Measuring Spoon to fill the cups BUT I used the Medium Scoop for this and it worked ever better!) Divide potato mixture evenly among cups of pan.
Press tops of potato mixture with lightly floured Mini-Tart Shaper to make indentations.
I placed just a little flour in one of my Cranberry Petite Squares and it was the perfect amount!
Bake 12–14 minutes or until edges of cups are golden brown.
Meanwhile, for the filling, chop zucchini with Food Chopper for 1 1/4 cups.
Cook’s Tip: Chopping zucchini too finely can cause the filling to become wet. For best results, chopped zucchini should measure about 1/4 in.
*************Big Bear Ratings*************
Big Bear’s Rating —- 6 on a scale from 1-10
BigbearsWife’s Rating—- 6 on a scale from 1-10
The First 3 I ate were delish! After that they didnt seem to taste so great, maybe I did something wrong? Maybe my tastebuds were tired for the night?!?! Not sure, but I hope you’ll try them!