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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
1
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.
2
Toss potatoes with cottage cheese, sour cream, garlic, salt and green onions. Turn into casserole dish. Sprinkle with cheddar cheese.
3
Bake for 35 min or until potatoes are heated through and cheese is melted. Sprinkle with parsley right before serving.
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