Recipe by sal
"Tasty and healthwise! For a little extra cheese infusion, top the dish (before baking) with grated cheese!"
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nonfat sour cream
2 1/2 cups
non-fat cottage cheese
ground black pepper
These were VERY good potatoes. But I used Light cottage cheese, Light sour cream, Reduced fat Parmesan cheese and cheddar cheese made from 2% milk.
I swear I did everything in the recipe to the T and this recipe did not turn out at all. We each took about one fork full. I don't understand it the review I read were not bad.
I changed this recipe by using raw potatoes which I shredded in my food processor and rinsed with water through a colundar. Then I drained the potatoes and mixed with the sauce, and baked covered for 30 minutes, then uncovered for another 30 minutes. My family liked them a lot. Next time I make them, I think I will top with some corn flake crumbs mixed with parmesan cheese for a little crunch. These are a lot like the hash brown and cheese recipe everyone brings to pot lucks, but much lower in fat and calories.
I am not going to rate recipe, just comment, because the problems I had may just be because I'm a relatively new cook... "Until tender" on potatoes did not work for me, I boiled for 25 minutes until I thought they were tender and they turned out more like mashed potatoes when I tried to grate them... ten potatoes was too many, and I ended up only using about seven (that's all that would fit in an 8X8 pan) and it came out like runny mush. Also, I think maybe it should get baked for longer. I followed directions but perhaps I should've used the full ten potatoes and crammed them into the pan, and not boiled them for so long, because I ended up tossing this whole dish. But, like I said, it's probably user error. Everybody else that rated loved them, so when making this recipe, don't make the same mistakes I did.
This was REALLY good! The cottage cheese does something really wonderful to it!...Thanks, will definately make again..Very healthy too which as a heart patient, I try to look for.
Great recipe for a LAZY cook like me!! I also switched to a bag of frozen shredded hash browns, added about 1/2 c. of diced onions, and might have slightly cancelled out the non-fat cottage cheese and sour cream by adding about 1/4 c. parm. cheese. Took longer to bake, approx. 40 min. Added a sprinkle of paprika for flavor/color. Great quickie side!!
Having now tried Yukon Gold Mashed with Shallots recipe on this site, I apologize but have to jump ship. Changed my rating from 4 to 3 stars as for 1 extra gram of fat they are worlds better (a most solid 5). These are good & acceptable as healthier than most & don't need butter, but the other recipe just shines in comparison. Also, I doubt the difference in fiber counts one recipe to the other. I left skins on on the Yukons, so would have more anyway. Still impressed as DH hates cottage cheese, saw it & still liked it! Don't expect to be liked mashed, texture is different. With these I used about 1/4 cup onion, somehow forgot the garlic powder (think would use fresh anyway). Sprinkled very little less fat cheddar on top for color. To save time, cooked potatoes (whole) day before & grated next day (seemed would grate easier). The cayenne is key. Thanks Mary & sorry for changes.
I always have my eye out for low fat recipes, especially those which mimic my old faves. This one does it. For benefit of time we used frozen hash browns and it came out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Mary's Healthier Potatoes
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 6
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