Twice-Baked Potato Casserole With Green Chiles |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I created these to serve alongside grilled chipotle chicken breasts and a salad. Wouldn't be a bad addition to any meat dish. These taste more sinful than they actually are! I typically use either red or russet potatoes, though I imagine any type would be fine. This can also be made in the microwave for a pretty quick side dish. Since there's only two of us eating, I typically freeze half for another dinner. Ingredients:
4 medium potatoes, with skins |
3/4 cup skim milk |
1/2 cup low fat cottage cheese |
1/2 cup 2% cheddar cheese |
3 green onions, sliced |
1 (4 ounce) can diced green chilies |
1/8 teaspoon black pepper |
1/4 teaspoon salt |
Directions:
1. Cook potatoes in a 350 degree oven for about an hour, or until soft.
2. Place the potatoes in a greased casserole dish and add the milk and cottage cheese.
3. Mash together with a potato masher.
4. Gently stir in the remaining ingredients (you don't want to stir too much otherwise the potatoes will become gummy).
5. Cook in oven until heated throughout.
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