Baked Potato Casserole
Low Fat Recipe
Baked Potato Casserole with fresh potatoes baked with garlic, cottage cheese, sour cream, scallions, and sharp Cheddar cheese.
9 medium potatoes, scrubbed but not peeled
4 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp Cheddar cheese
1/4 teaspoon paprika
Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a slow boil over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Peel the potatoes and grate them into a large bowl; set aside.
Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper, and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Place into a 2-quart baking dish sprayed with nonstick spray.
Top with grated cheddar cheese and paprika. Bake at 350 degrees for 30-40 minutes or store covered for up to 2 days before baking.
Recipe makes 8 Servings
Serving Size: 8 ounces
Calories: 177; Total Fat: 3g; Saturated fat: 2g; Cholesterol: 10mg; Sodium: 628mg; Carbohydrate: 27g; Protein: 10g; Fiber: 2g
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