Yield: 6 Servings
|6 mediums||Baking potatoes|
|2 teaspoons||Minced garlic|
|1 can||(12-oz) evaporated skim milk|
|1 carton||(8-oz) no-fat sour cream|
|1 pack||(5-oz) Parmesan cheese; grated|
|1 pack||(3-oz) low-fat shredded Monterey Jack cheese|
|1 teaspoon||Garlic salt|
|1 teaspoon||Dried thyme|
|Salt and pepper to taste|
|¼ cup||Chopped green onions|
Heat oven to 350 degrees. Scrub and pierce each potato. Cook potatoes in a microwave oven for 12-15 minutes or until heated through. Coat a 13x9x2-inch baking dish with nonstick cooking spray. Sprinkle dish with minced garlic to coat.
In a medium saucepan, bring evaporated milk just to boiling. Stir in sour cream, blending well. Remove from heat and cover.
In a small bowl, combine Parmesan and Monterey Jack cheeses. Set aside.
In a large bowl, beat eggs and add garlic salt, thyme, salt and pepper, and chopped green onions. Blend well. Slowly stir in milk mixture, then half of the cheese mixture.
When potatoes are cool enough to handle, slice and layer them in a baking dish. Pour egg mixture over potatoes. Sprinkle with remaining cheese mixture. Cover with foil.
Place on baking sheet. Bake for 30 minutes. Uncover and sprinkle with paprika.
Continue baking 30-45 minutes or until potatoes in center are tender. Let stand 10 minutes before serving.
Makes 6-8 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .