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Ingredients
- 4 lrg Potatoes, peeled & quartered
- 1/4 c. 1% low-fat lowfat milk
- 1/2 tsp Salt
- 2 Tbsp. Butter, melted & divided
- 1 x Egg, beaten
- 1 c. Fat-free lowfat sour cream, (8 ounce)
- 1 c. Nonfat cottage cheese
- 5 x Green onions, finely minced
- 1/2 c. Reduced fat butter crackers, crushed
Directions
- Cook potatoes till tender; drain. Place in a large bowl. Add in lowfat milk, salt and 1 Tbsp butter; beat till light and fluffy. Mix in egg, lowfat sour cream, cottage cheese and onions. Place in a greased 1 1/2-quart baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potato mix.
- Bake, uncovered, at 350 for 20-30 mintues or possibly till crumbs are lightly browned.
- NOTES : This dish can be made ahead and refrigerated. Sprinkle crumbs on top just before baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 4 servings | |
| Calories 559 | |
| Calories from Fat 211 | 38% |
| Total Fat 23.83g | 30% |
| Saturated Fat 11.64g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 714mg | 30% |
| Potassium 1484mg | 42% |
| Total Carbs 71.57g | 19% |
| Dietary Fiber 7.6g | 25% |
| Sugars 8.23g | 5% |
| Protein 17.51g | 28% |
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