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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Cottage cheese and sour cream give a delicious creamy coating to the tender cubes of potatoes in this side dish. i usually double the recipe when serving it to guests. They never realize it's light. Joy Allen of Forsyth, Georgia Ingredients:
3 medium potatoes (about 1-1/2 pounds) |
1 cup (8 ounces) fat-free cottage cheese |
1/2 cup reduced-fat sour cream |
1 tablespoon fat-free milk |
1 teaspoon sugar |
1/2 teaspoon salt |
1/8 teaspoon garlic powder |
2 tablespoons sliced green onion |
1/2 cup shredded reduced-fat cheddar cheese |
Directions:
1. Place the potatoes in a large saucepan and cover with water. Cover and bring to a boil. Reduce heat; cook for 10-15 minutes or until tender. Drain. Peel potatoes and cut into cubes.
2. In a blender or food processor, combine the cottage cheese, sour cream, milk, sugar, salt and garlic powder; cover and process until smooth. Transfer to a large bowl; stir in the potatoes and onion.
3. Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Sprinkle with cheese. Bake 15 minutes longer or until the cheese is melted. Yield: 6 servings.
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