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3 pounds large Yukon Gold potatoes, scrubbed but not peeled
6 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp cheddar cheese
1/4 teaspoon paprika
Place potatoes and garlic in a large saucepan and cover with cold water.
Bring to a simmer over medium heat. Reduce the heat to low and cook until the
potatoes are barely tender, about 15 to 20 minutes. Drain and let sit until
cool enough to handle. Peel the potatoes and grate them into a large bowl; set
aside.
Squeeze the garlic cloves from their skins into a food processor. Add cottage
cheese and process until completely smooth. Add sour cream, salt and pepper,
and process briefly to combine. Add the cottage cheese mixture and scallions
to the grated potatoes and mix well. Turn into a 2-quart baking dish which has
been sprayed with nonstick spray. Top with grated cheddar cheese and paprika.
(The recipe can be prepared to this point and stored, covered, in the refrigerator
for up to 2 days.)
Bake at 350 degrees F for 30 to 40 minutes or until golden brown.
Makes 8 servings.
Points: 3
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