Spooky Tater Tarts
A fun and festive Halloween appetizer! These bite-sized potato tarts are filled with a creamy, zesty pepper jack mixture and topped with a spooky olive "eye". Perfect for parties.
Equipment
- Mini Muffin Pan
- 2.5-inch Round Cookie Cutter
- Large Pot
Ingredients
Crust
- 1 recipe Pastry for double-crust pie (9 inches) or use a light, whole-wheat crust
Filling
- 1-1/2 lbs medium potatoes peeled and cubed (about 4 cups)
- 1/2 cup plain Greek yogurt
- 3 oz reduced-fat cream cheese softened
- 1 cup shredded reduced-fat pepper jack cheese
- 2 green onions finely chopped
- 1 garlic clove minced
- 1 tbsp fresh cilantro minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup ripe olives sliced, drained
Instructions
- Heat your oven to 400°F. Split your dough into two halves. On a lightly floured surface, roll each half into a 12-inch circle. Use a 2.5-inch round cookie cutter to stamp out 12 circles from each piece of dough. Press each circle into the bottom and up the sides of ungreased mini-muffin cups. Poke the bottoms a few times with a fork. Bake for 8-10 minutes, until they are just lightly golden. Let them cool for 5 minutes, then pop them out onto a wire rack.
- While the shells bake, put the cubed potatoes in a large pot and cover with water. Bring to a boil, then lower the heat and let them cook uncovered for 12-15 minutes, until they are fork-tender. Drain them well.
- In a large bowl, beat the Greek yogurt and softened cream cheese together until smooth. Add the drained potatoes and beat until the mixture is light and fluffy. Stir in the shredded pepper jack cheese, green onions, garlic, cilantro, salt, and pepper.
- Spoon or pipe this potato mixture into the cooled tart shells. Place the filled tarts on a baking sheet. Broil them 4-6 inches from the heat for 3-5 minutes, until the tops are lightly browned. Finish by placing one sliced olive on top of each tart.
Notes
Nutrition per serving: Calories: 110, Total Carbs: 10g, Net Carbs: 9g, Fats: 6g, Protein: 5g
