Twice-Baked Potato Casserole With Green Chiles

Robyn's Cookin''s Note:

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.

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 6

Yield: 6.0

• 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.

Reviews

[DuChick]

Very tasty! Robyn, you're right that these taste more sinful than they really are...no one would ever suspect the difference. I baked my taters the night before, so I needed to heat the dish about 45 minutes to get it hot throughout. I only used 1/2 can of green chiles since we're not huge chile lovers. I'm already looking forward to leftovers! MERP'd for Spring PAC 2011.