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Sherry's Potatoes Romanoff
Sherry's Potatoes Romanoff

Sherry's Potatoes Romanoff

1 Hr(s) 5 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 large potatoes, pared
1/4 tsp salt
1-1/2 cups large curd lo-fat cottage cheese 1/2 cup Breakstone's Light Sour Cream
2 garlic cloves, minced
1 tsp salt
2 green onions, minced
1 cup Kraft Shredded Reduced-Fat Sharp Cheddar Cheese
4 Tbsp fresh chopped parsley
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Let's Make It
Preheat oven to 350°F. Spray a 1-1/2 quart casserole dish with cooking spray. Put potatoes in large saucepan with enough water to cover, add salt. Heat to a simmer and cook until potatoes are done. Drain potatoes, let cool slightly, then cut into 1/2 inch dices.
Toss potatoes with cottage cheese, sour cream, garlic, salt and green onions. Turn into casserole dish. Sprinkle with cheddar cheese.
Bake for 35 min or until potatoes are heated through and cheese is melted. Sprinkle with parsley right before serving.
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