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Aw Maw's Potatoes

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 12 servings (serving size: 2/3 cup)

Ingredients

  • 4 pounds unpeeled baking potatoes
  • Cooking spray
  • 1/3 cup butter
  • 3 cups fat-free milk
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 213
  • caloriesfromfat 30 %
  • fat 7 g
  • satfat 4.5 g
  • monofat 1.9 g
  • polyfat 0.3 g
  • protein 8 g
  • carbohydrate 30.2 g
  • fiber 2.4 g
  • cholesterol 20 mg
  • iron 1.2 mg
  • sodium 541 mg
  • calcium 174 mg

How to Make It

  1. Place potatoes in a Dutch oven, and cover with water. Bring to a boil; reduce heat, and simmer for 20 minutes or until tender. Drain. Cover and chill.

  2. Preheat oven to 350°.

  3. Peel and shred the potatoes. Place in a 13 x 9-inch baking dish coated with cooking spray. Melt butter in a large saucepan over medium heat. Stir in the milk, 1/2 cup cheese, salt, and pepper. Cook 8 minutes or until cheese melts, stirring occasionally. Pour over potatoes, and stir gently. Bake at 350° for 45 minutes. Sprinkle with 1/2 cup cheese. Bake an additional 15 minutes or until cheese melts.