Recipe By :Scott & Carol
Serving Size : 4
Categories : Sides
16 ounces russet potatoes -- baked, cooled slightly
1/2 head roasted garlic
3 small spring onions -- chopped
3 tablespoons fat free sour cream( full fat or light)
3 ounces nonfat cheddar cheese -- finely grated, divided( I use the reduced fat)
paprika for garnish
Preheat oven to 375°
Cut a bit off the top of a head of garlic, drizzle with 1/2 tsp. olive oil, sprinkle on salt & pepper. Place in a small oven proof baking dish, cover with foil. Roast for 30 to 45 minutes or until garlic is soft.Set aside to cool.
Bake the potatoes,4-4 oz or 2 -8 oz, remove from oven & let cool until easy to handle.
Cut the potatoes in half-if each one is 8 oz, scoop out the pulp & place in a small bowl.Reserve potato shells.
Roughly mash the pulp so there is still pieces of potato; add the garlic, onion , sour cream & half the cheese.
Lightly stir to mix.
Divide the potato mixture evenly into the reserved shells.( or rough mash potatoes, add remaining ingredients and put into a greased casserole)
Divide the remaining cheese evenly over top, garnish with a dusting of paprika, if desired.
Bake at 375° for 40 minutes until heated through & the cheese is bubbly.
4 servings:
**NOTE: To make a complete meal, add some protein of choice and some pre cooked vegetables. Serve with a salad.
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