Baked Mashed Potatoes
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
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
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.
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.