Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 0mg
- Sodium: 490mg
- Total Carbohydrates: 23g
- Protein: 2g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
Hy-Vee Test Kitchen