Recipe - Baked Mashed Potatoes

4 lg Potatoes; peeled & quartered
One fourth cup 1% lowfat milk
One half teaspoon Salt
2 tablespoon Butter; melted & divided
1 Egg; beaten
1 cup Fatfree sour cream; (8 oz)
1 cup Nonfat cottage cheese
5 Green onions; finely chopped
One half cup Reduced fat butter crackers;
crushed

Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt
and 1 Tbsp butter; beat until light and fluffy. Fold in egg, sour cream,
cottage cheese and onions. Place in a greased 1 1/2qt baking dish. Combine
the cracker crumbs and remaining butter; sprinkle over potato mixture.
Bake, uncovered, at 350 for 2030 mintues or until crumbs are lightly
browned.

Per serving: 425 Calories; 11g Fat (23% calories from fat); 20g Protein;
63g Carbohydrate; 71mg Cholesterol; 839mg Sodium

NOTES : This dish can be made ahead and refrigerated. Sprinkle crumbs on
top just before baking.
Recipe by: Darlis Wilfer (ToH Oct/Nov 95) Posted to TNT Prodigy's Recipe
Exchange Newsletter by ebburtis@ix.netcom.com on Jul 29, 97