Baked Potato Casserole

This casserole makes an awesome side dish to SO many main dishes.  The taste of this casserole reminds me of the ever popular “funeral potatoes” but it doesn’t have all the fat, no cream-of-whatever soup, and is higher in protein (thank you cottage cheese!).  I’m not kidding; this is FABULOUS!!  I have taken this to many family parties and it is devoured in no time.  Nobody really seems to notice the difference and I feel completely satisfied in knowing that I can eat a serving too without any guilt.  Of course the men in my life tell me that this dish would be awesome with bacon, so if desired . . . top half the casserole with bacon for those who could care less about fat or calorie content.

I usually make the casserole in the oven, but this last time I tried it in the Dutch Oven.  It worked out just as well and complimented our BBQ pork perfectly.  We were THRILLED to have leftovers for a few days (and I’m excited to introduce you to a spin on these leftovers tomorrow).

Baked Potato Casserole

9 medium potatoes, scrubbed but not peeled
4 large cloves garlic, peeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 bunch scallions (green onions), trimmed and sliced
1/2 cup reduced fat sharp cheddar cheese
1/4 teaspoon paprika (original or smoked)

Place potatoes and garlic in a large saucepan and cover with cold water.  Bring to a slow boil over medium heat.  Reduce the heat to low and cook until the potatoes are barely tender, about 15-20 minutes.  Drain and let sit until cool enough to handle.  Grate them into a large bowl (I use my food processor to do this step – it’s fast!); set aside.  Take garlic and place it into a food processor.  Add cottage cheese and process until completely smooth.  Add sour cream, salt and pepper, and process briefly to combine.  Add the cottage cheese mixture and scallions to the grated potatoes and mix well.  Place into a 2-quart baking dish sprayed with nonstick spray.  Top with grated cheddar cheese and paprika.  Bake at 350 degrees for 30-40 minutes.  You can also make this within 2 days before baking – storing it covered in the refrigerator.

Serves 8 fairly generously (you can create smaller portions if wanting to reduce the nutritional information below).

Nutritional Information Per Serving
Calories 177
Protein:  10g
Carbs:  27g
Fat:  3g (2g = Sat.)
Fiber:  2g

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