Cheesy sour cream potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Russet potatoes; cut into 6 wedges each |
| Nonstick cooking spray | ||
| 1 | tablespoon | Mrs Dash onion herb seasoning |
| ½ | teaspoon | Salt and pepper |
| 2 | cups | Grated nonfat Cheddar cheese |
| ½ | cup | Nonfat sour cream |
| 2 | tablespoons | Chopped green onions |
| 1 | tablespoon | Chopped parsley |
Directions
Date: Sun, 14 Apr 1996 21:42:19 -0400 From: afn25136@... (Katherine L. Rodman) This came off the lowfat list and looked good. I thought you all might enjoy it.
Boil potatoes until just tender. Do not overcook or they will fall apart.
Preheat oven to 400 degrees. Spray shallow baking dish with nonstick spray.
Place potatoes in baking dish, sprinkle with herb mixture, salt and pepper.
Place in oven about 35-40 minutes, until brown. Sprinkle with cheese. Bake 5 minutes more, or until cheese is melted. Pour sour cream on top. sprinkle with green onions and parsley.
Serving Size 5 oz, Servings per Recipe 6, Calories 167, Total Fat 0.107 gram, Saturated Fat 0.028 gram. FATFREE DIGEST V96 #104
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .