This is a hybrid of the usual rich cheesy potato bake recipe with some healthier ingredients. Travels well and reheats easily.
Yield: 8 servings
Ingredients
6 medium potatoes, cubed (or 32 oz southern-style hashbrowns)
1 cup(s) onions, chopped
1/2 cup(s) green bell pepper, chopped
1 can(s) low-fat cream of chicken soup
3/4 cup(s) sharp cheddar cheese, grated (1/2 c & 1/4 c portions)
8 ounce(s) non-fat sour cream
Preparation
Spray oil in 9x13-inch pan.
In large bowl, combine soup, cheese and sour cream. Add rest of ingredients, reserving 1/4 cup of cheese for topping, mixing well. Transfer to baking pan.
