1 lb potatoes, washed but not peeled
3 cloves garlic, unpeeled
1/2 cup lowfat cottage cheese
3 tbsp light sour cream
1/2 tsp salt
1/4 tsp pepper
2-3 scallions, sliced
3/4 oz grated cheddar cheese
1/4 tsp paprika
Place potatoes and garlic in a large saucepan
and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely
tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle.
Peel the potatoes and grate them into a large
bowl; set aside. Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely
smooth. Add sour cream, salt and pepper, and process briefly to combine. Add the cottage cheese mixture and scallions to the
grated potatoes and mix well.
Turn into a 2 quart baking dish which has been
sprayed with nonstick spray. Top with grated cheddar cheese and paprika. (The recipe can be prepared to this point and stored,
covered, in the refrigerator for up to 2 days.)
Bake at 350 degrees for 30 to 40 minutes or
until golden brown.
1/4= 139 calories/2 g. fat/2 g. fiber
