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Cook It Light

Potato dish needs a low-fat makeover

By Jeanne Jones
King Features

Dear Jeanne: This is a yummy potato dish. How about a makeover? Thanks! — Martha, Sarasota, Fla.


8 oz. cream cheese, softened; 1 cup sour cream; 1 cup cheddar cheese, shredded; 1 cup scallions, chopped; 1 clove garlic; 1 tsp. salt; pepper, to taste; 5 cups potatoes, peeled, diced, boiled until tender and cooled; paprika, to taste.

Combine the cream cheese, sour cream, half of the cheddar cheese, the scallions, garlic, salt and black pepper. Stir in the potatoes. Pour into a buttered baking dish, then top with the other half of the cheddar cheese and the paprika. Cover and bake for 20 minutes at 350 degrees. Uncover for another 20 minutes.

Makes 8 servings.

Dear Martha: You could use the hash brown potatoes from the refrigerated case that come already cut up if you don’t want to be bothered with preparing the potatoes; they have no added fat, but they do have to be boiled a little bit first. I decided to try using low-fat cottage cheese this time to replace the cream cheese, since it cooks up creamy and cheesy and has added nutritional benefits.


1½ cups low-fat cottage cheese

1 cup fat-free sour cream

1 cup chopped scallions (green onions)

1 clove garlic, pressed or minced

½ tsp. salt

¼ tsp. freshly ground black pepper

1 cup reduced-fat cheddar cheese, grated

5 cups potatoes, peeled, diced, boiled until tender and cooled

Paprika for garnish

Preheat the oven to 350 degrees. Spray a 2-quart baking dish with nonstick cooking spray.

In a large bowl, combine the cottage cheese, sour cream, scallions, garlic, salt, pepper and ½ cup of the cheddar cheese. Add the potatoes and coat with the creamy mixture.

Pour into the prepared dish and top with the remaining ½ cup of cheddar. Sprinkle with paprika.

Cover the dish and bake for 20 minutes. Uncover and bake for another 20 to 30 minutes, or until bubbly and lightly browned.

Makes 8 servings.

Each serving contains about:

Original recipe — 296 calories; 21 grams fat; 59 milligrams cholesterol; 461 milligrams sodium; 20 grams carbohydrates; 9 grams protein; 2 grams fiber.

Revised recipe — 156 calories; 2 grams fat; 8 milligrams cholesterol; 395 milligrams sodium; 22 grams carbohydrates; 13 grams protein; 2 grams fiber.

Send your recipe for revision to Cook It Light, Akron Beacon Journal, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope. You also can submit requests at


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