| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Tried, Potatoes, Side dishes | 4 | Servings | |
INGREDIENTS
| 4 | lg | Potatoes; peeled & quartered |
| 1/4 | c | 1% low-fat milk |
| 1/2 | ts | Salt |
| 2 | tb | Butter; melted & divided |
| 1 | Egg; beaten | |
| 1 | c | Fat-free sour cream; (8 oz) |
| 1 | c | Nonfat cottage cheese |
| 5 | Green onions; finely chopped | |
| 1/2 | c | Reduced fat butter crackers; crushed |
INSTRUCTIONS
Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 Tbsp butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1 1/2-qt baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potato mixture. Bake, uncovered, at 350 for 20-30 mintues or until crumbs are lightly browned. Per serving: 425 Calories; 11g Fat (23% calories from fat); 20g Protein; 63g Carbohydrate; 71mg Cholesterol; 839mg Sodium NOTES : This dish can be made ahead and refrigerated. Sprinkle crumbs on top just before baking. Recipe by: Darlis Wilfer (ToH Oct/Nov 95) Posted to TNT - Prodigy's Recipe Exchange Newsletter by <[email protected]> on Jul 29, 97
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