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Prep 25min
Total55min
Servings8
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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
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Steps
1
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.
2
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.
3
Mix corn flake crumbs and margarine in small bowl; sprinkle over potatoes.
4
Bake uncovered 18 to 20 minutes or until thoroughly heated. Let stand 10 minutes before serving.
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