|
Ingredients: Eight medium potatoes (2-1/2 pounds), peeled 2 large sweet onions, sliced 1/4 cup water 2 tablespoons low-sodium chicken bouillon granules 2 cups (16 ounces) light sour cream 2 cups (8 ounces) shredded reduced-fat cheddar cheese Paprika Additional onion rings and chopped fresh parsley, optional Directions: Cook potatoes; slice 1/4-inch thick. Set aside. In a saucepan, combine onions, water and bouillon; bring to a boil. Reduce heat; simmer for five to seven minutes or until onions are tender. Drain and set aside. Combine sour cream and cheese. In a 2-1/2 quart baking dish coated with nonstick cooking spray, layer half the potatoes, onions and cheese mixture. Repeat layers. Sprinkle with paprika. Bake, uncovered, at 350-degrees for 20 minutes or until heated through. Garnish with onion rings and parsley if desired. Recipe makes eight servings. Nutrition information per 1/8th serving: Calories: 292 Total Fat: 10g Calories from fat: 30-percent Saturated Fat: 7g Cholesterol: 39mg Sodium: 267mg Protein: 16g |