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6 oz white Cheddar cheese, shredded
3 cups baby kale salad blend (or kale), finely chopped
1 (8-oz) tub cream cheese spread
1/2 cup whole milk
4 cups frozen potato puffs
1. Whisk cream cheese and milk until creamy. Stir in greens and 1 cup shredded cheese; place in bottom of 9-inch-square baking dish.
2. Arrange potatoes in rows, on top of cheese; top with remaining 1/2 cup shredded cheese. Bake 20-25 minutes or until potatoes are crisp and cheese mixture is bubbly. Let stand 5 minutes to cool. Serve.
CALORIES (per 1/6 recipe) 380kcal; FAT 22g; CHOL 70mg; SODIUM 720mg; CARB 25g; FIBER 2g; PROTEIN 12g; VIT A 45%; VIT C 20%; CALC 35%; IRON 4%