Crumb-topped potatoes

Yield: 1 Servings

Measure Ingredient
6 mediums Russet potatoes, peeled and cut into chunks
2 Cloves garlic, peeled (I used 4)
1 cup Nonfat plain yogurt
¼ teaspoon Salt
¼ teaspoon Black pepper
⅛ teaspoon Ground nutmeg
2 Egg whites
⅓ cup Plain bread crumbs
2 tablespoons Grated Parmesan cheese
1 tablespoon Margarine, melted
1 tablespoon Chopped chives

TOPPING

I tried these last night and they were yummy! I got the recipe from Healthy Meals in Minutes. I served this with the Creamy Herb Chicken (posted in separate message).

Spray a shallow 1& ½ quart baking dish with vegetable cooking spray. In a large saucepan, combine potatoes and garlic; add enough cold water to cover. Bring water to a boil over high heat. Reduce heat to medium; cover and cook until potatoes are fork-tender, about 15 minutes.

Preheat oven to 375F. To prepare topping, in a small bowl, combine bread crumbs, Parmesan, margarine, and chives.

Drain potatoes and garlic; return them to pan. Using a potato masher or ricer (I used a mixer), mash potato mixture until smooth. Stir in yogurt, salt, pepper, and nutmeg. In a medium bowl, using an electric mixer set on high speed, beat egg whites until soft peaks form. Gently fold egg whites into potato mixture.

Spread potato mixture in prepared dish. Sprinkle with topping. Bake until golden, about 25 minutes. Serve immediately.

Per Serving: Calories - 139 (32% from fat), Carbohydrates - 17g, Protein - 7g, Sodium - 601mg, Fat - 5g, Cholestrol - 2mg Posted to EAT-L Digest 10 Dec 96 From: Pamela Ramsey <risha@...> Date: Wed, 11 Dec 1996 11:52:40 -0800

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