Oven Potato Puff
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- baking potatoes, peeled and quartered (about 2 lbs.)
- 1 c
- small curd cottage cheese
- 1 c
- sour cream (regular or lowfat)
- 1/3 c
- chopped onions
- 1/2 stick
- butter or margarine
- 1 tsp
- 1/8 tsp
- 2 Tbsp
- butter or margarine, melted
1In a 3-quart covered saucepan, cook potatoes in boiling salted water for 20 minutes or until tender. Drain
well and mash. (You'll need about 6 cups).
Cover and set aside.
2Butter or spray a 2 quart baking dish.
3In a large mixer bowl at high speed, beat cottage cheese and eggs for 2 minutes or until almost smooth.
4At low speed, beat in sour cream, green onions, softened butter, salt and pepper, scraping bowl as needed.
5Add potatoes and beat until well blended.
6Transfer mixture to baking dish. If making ahead, cover and refrigerate until 30 minutes before baking.
7Drizzle top of potatoes with melted butter.
8Bake at 325 degrees for 50-60 minutes, uncovered, until completely heated through and top is lightly browned.