No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (229g) Recipe makes 6 servings
Calories 164
Calories from Fat 12		(7%)
Amount Per Serving		%DV
	Total Fat 1.4g	2%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 491mg		20%
Potassium 736mg		21%
Total Carbohydrate 29.0g		9%
	Dietary Fiber 3.6g	14%
	Sugars 2.0g
Protein 9.7g		19%
detailed view... how is this calculated?

Twice-Baked Potato Casserole With Green Chiles

Recipe #397773 | 2 hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Robyn's Cookin'
Nov 4, 2009

I created these to serve alongside grilled chipotle chicken breasts and a salad. Wouldn't be a bad addition to any meat dish. These taste more sinful than they actually are! I typically use either red or russet potatoes, though I imagine any type would be fine. This can also be made in the microwave for a pretty quick side dish. Since there's only two of us eating, I typically freeze half for another dinner.

SERVES 6 , 6 servings (change servings and units)

Ingredients

4 medium potatoes, with skins
3/4 cup skim milk
1/2 cup low fat cottage cheese
1/2 cup 2% cheddar cheese
3 green onions, sliced
1 (4 ounce) can diced green chilies
1/8 teaspoon black pepper
1/4 teaspoon salt

Directions

1
Cook potatoes in a 350 degree oven for about an hour, or until soft.
2
Place the potatoes in a greased casserole dish and add the milk and cottage cheese.
3
Mash together with a potato masher.
4
Gently stir in the remaining ingredients (you don't want to stir too much otherwise the potatoes will become gummy).
5
Cook in oven until heated throughout.