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Sherry's Potatoes Romanoff

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr 5 min
Category: Side Dishes Sub Category: Other

what you need
  • 4 large potatoes, pared
  • 1/4 tsp. salt
  • 1-1/2 cups large curd lo-fat cottage cheese 1/2 cup Breakstone's Light Sour Cream
  • 2 garlic cloves, minced
  • 1 tsp. salt
  • 2 green onions, minced
  • 1 cup Kraft Shredded Reduced-Fat Sharp Cheddar Cheese
  • 4 Tbsp. fresh chopped parsley
make it
Preheat oven to 350°F. Spray a 1-1/2 quart casserole dish with cooking spray. Put potatoes in large saucepan with enough water to cover, add salt. Heat to a simmer and cook until potatoes are done. Drain potatoes, let cool slightly, then cut into 1/2 inch dices.

Toss potatoes with cottage cheese, sour cream, garlic, salt and green onions. Turn into casserole dish. Sprinkle with cheddar cheese.

Bake for 35 min or until potatoes are heated through and cheese is melted. Sprinkle with parsley right before serving.
Notes
This dish goes great with BBQ meats.
Average Rating  (1)
Rated  by a cook on 7/3/2011 I have been making this recipe for years since i found it on the site before. it travels well and is always a crowed favorite. I do however make a variation. I use corn flakes on top instead of parsley.
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