Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
We used vegan-friendly Tofutti sour cream and fresh pico de gallo to build a mound of shareable gameday (or any day) totchos.
Servings and Ingredients
|1 1 (32-oz.) pkg. Hy-Vee frozen potato puffs|
|1 c. Hy-Vee Short Cuts pico de gallo, drained|
|⅓ c. Tofutti sour cream|
Things To Grab
- Large baking sheet
- Aluminum foil
- Hy-Vee nonstick cooking spray
Add potato puffs to prepared baking pan. Bake 30 to 40 minutes or until potato puffs are heated through and crispy. Remove from oven.
Top potato puffs with pico de gallo and drizzle with sour cream. Serve warm.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 0mg
- Sodium: 490mg
- Total Carbohydrates: 23g
- Protein: 2g
Hy-Vee Test Kitchen