Ingredients 3 each baking potatoes, peeled, sliced 1/4 cup swiss or cheddar cheese, shredded 1/4 cup nonfat cream cheese 1 tablespoon chives, fresh, chopped 1 tablespoon nonfat margarine 1 1/2 teaspoon prepared or dijon mustard 1/4 teaspoon hot sauce 1/8 teaspoon salt 1 each egg white, lightly beaten 1 3/4 cup corn flakes, crushed 1
vegetable cooking spray
Directions: Cook potato in boiling water for 20 minutes, or until tender; drain. Transfer to bowl. Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well. Divide mixture into 10 equal portions and shape into balls. Dip in egg white and roll in cereal. Place on a baking sheet coated with nonstick spray. Bake at 400F for 10-15 minutes or until crisp and golden. Yield: 5 servings.