Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside.
In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.
Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops.
Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove.
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 51 (32%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 16.4mg||5 %|
|Sodium 113mg||4 %|
|Potassium 510.8mg||13 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 17.3g|
|Protein 8.4g||12 %|
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Calories per serving: 160
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