Heat oven to 350F. Lightly grease six 10 ounce custard cups. In medium saucepan, combine water and garlic salt; bring to a rolling boil. Remove from heat. Stir in sour cream; blend well. With fork stir in potato flakes and green onions until blended. Spoon potato mixture evenly into custard cups. With spoon, make indentation in center of each. Spoon 1/3 cup meat misture into each indentation; sprinle with cheese. Bake at 350F for 15 to 20 minutes or until thoroughly lheated and cheese is melted. From " Classic Cookbooks" by Pillsbury Oct 93 issue
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 6|
|Calories from Fat: 54 (39%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 17.4mg||5 %|
|Sodium 189.2mg||7 %|
|Potassium 252.4mg||7 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 15.5g|
|Protein 4.3g||6 %|
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Calories per serving: 137
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