Ingredients
4
cups diced peeled potatoes (about 1 3/4 pounds)
2/3
cup low-fat cottage cheese
1/3
cup reduced-fat sour cream
2
teaspoons Gold Medal™ all-purpose flour
1
teaspoon salt
1/8
to 1/4 teaspoon garlic powder
Dash of pepper
1/4
cup finely chopped onion
1/2
cup shredded reduced-fat Cheddar cheese (2 ounces)
1/4
cup purchased corn flake crumbs
1
teaspoon margarine or butter, melted
Preparation
Heat oven to 350°F. Place potatoes in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer 5 to 10 minutes or until tender; drain thoroughly. Place potatoes in ungreased square baking dish, 8x8x2 inches.
Place cottage cheese, sour cream, flour, salt, garlic powder and pepper in food processor or blender. Cover and process until smooth. Add cottage cheese mixture, onion and cheese to potatoes; stir in gently.
Mix corn flake crumbs and margarine in small bowl; sprinkle over potatoes.
Bake uncovered 18 to 20 minutes or until thoroughly heated. Let stand 10 minutes before serving.
