Potatoes Romanoff
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
potatoes -- peeled and cubed |
|
4 |
ounces |
low fat cream cheese |
|
8 |
ounces |
low fat sour cream |
|
2 |
cloves |
garlic -- minced fine |
|
4 |
whole |
green onions -- minced |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
1 |
cup |
low fat cheddar cheese -- shredded |
|
1 |
tablespoon |
unsalted butter |
| Heat oven to 350°F. Boil potatoes for 18 to 20 minutes. Drain. Mix cream cheese, sour cream, garlic, onions, and salt together until smooth. Add potatoes to sour cream mixture and toss to combine. Butter 1 1/2 quart casserole dish. Add potatoes and sprinkle with cheddar cheese. Bake for 35 minutes or until potatoes are heated through and cheese melts. Makes 6 servings. |
| Per Serving: 263 Calories; 8g Fat (29.1% calories from fat); 12g Protein; 35g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 479mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates. |