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Makeover Sour Cream Potatoes

 Makeover Sour Cream Potatoes
This makeover recipe has a whopping 72% less fat, two-thirds less saturated fat and 44% fewer calories but still tastes delicious.—Taste of Home Test Kitchen, Greendale, Wisconsin
10 ServingsPrep: 30 min. Bake: 35 min.

Ingredients

  • 2-1/2 pounds potatoes, peeled and cubed
  • 1 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground celery seed
  • 1/4 teaspoon pepper
  • 1 cup fat-free milk
  • 1-1/2 cups reduced-fat sour cream
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
  • 2 ounces cubed reduced-fat process cheese (Velveeta)
  • 4 tablespoons minced chives, divided

Directions

  • Place the potatoes, celery and onion in a large saucepan; cover with
  • water. Bring to a boil; cover and cook just until tender, about 15
  • minutes.
  • Meanwhile, melt butter in a small saucepan; stir in the flour, salt,
  • celery seed and pepper until smooth. Gradually stir in milk. Bring
  • to a boil; cook and stir for 2 minutes or until thickened.
  • Transfer sauce to a large bowl; stir in the sour cream, 1/2 cup
  • cheddar cheese, process cheese and 3 tablespoons chives. Drain

2 of 2

Makeover Sour Cream Potatoes (continued)

Directions (continued)

  • potato mixture; add to sauce and gently stir until coated.
  • Transfer to a 3-qt. baking dish coated with cooking spray. Cover and
  • bake at 350° for 35-40 minutes or until bubbly. Sprinkle with
  • remaining cheese; cover and let stand for 5 minutes or until cheese
  • is melted. Sprinkle with remaining chives. Yield: 10 servings.
Nutritional Facts: 3/4 cup equals 237 calories, 8 g fat (6 g saturated fat), 29 mg cholesterol, 492 mg sodium, 31 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.