| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Baking potatoes |
| 2 |
ts |
Minced garlic |
| 1 |
cn |
(12-oz) evaporated skim milk |
| 1 |
ct |
(8-oz) no-fat sour cream |
| 1 |
pk |
(5-oz) Parmesan cheese; grated |
| 1 |
pk |
(3-oz) low-fat shredded Monterey Jack cheese |
| 3 |
|
Eggs |
| 1 |
ts |
Garlic salt |
| 1 |
ts |
Dried thyme |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Chopped green onions |
|
|
Paprika |
INSTRUCTIONS
Heat oven to 350 degrees. Scrub and pierce each potato. Cook potatoes in a
microwave oven for 12-15 minutes or until heated through. Coat a
13x9x2-inch baking dish with nonstick cooking spray. Sprinkle dish with
minced garlic to coat.
In a medium saucepan, bring evaporated milk just to boiling. Stir in sour
cream, blending well. Remove from heat and cover.
In a small bowl, combine Parmesan and Monterey Jack cheeses. Set aside.
In a large bowl, beat eggs and add garlic salt, thyme, salt and pepper,
and chopped green onions. Blend well. Slowly stir in milk mixture, then
half of the cheese mixture.
When potatoes are cool enough to handle, slice and layer them in a baking
dish. Pour egg mixture over potatoes. Sprinkle with remaining cheese
mixture. Cover with foil.
Place on baking sheet. Bake for 30 minutes. Uncover and sprinkle with
paprika.
Continue baking 30-45 minutes or until potatoes in center are tender. Let
stand 10 minutes before serving.
Makes 6-8 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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