Twice-Baked Potato Casserole With Green Chiles

Name: Twice-Baked Potato Casserole With Green Chiles
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 , 6 serving(s)
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

(1)

Recipe by Robyns Cookin

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.

READY IN: 2hrs

SERVES: 6

YIELD: 6

UNITS: US

INGREDIENTS

Nutrition

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

Cook potatoes in a 350 degree oven for about an hour, or until soft.
Place the potatoes in a greased casserole dish and add the milk and cottage cheese.
Mash together with a potato masher.
Gently stir in the remaining ingredients (you don't want to stir too much otherwise the potatoes will become gummy).
Cook in oven until heated throughout.

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