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Title: Cheese Potatoes Ii
Categories: Vegetable Lowcal
Yield: 4 Servings
| FORMATTED BY JOYCE BURTON | ||
| 2 | lg | Baking potatoes; peeled |
| 4 | tb | Lite sour cream |
| 1/4 | ts | Dry onion flakes |
| 1/2 | ts | Tabasco |
| 1/4 | ts | Garlic powder |
| 2 | ts | Lemon juice |
| 1 | c | Alpine Lace Free & Lean fat free cheese; shredded |
Preheat oven: 350 Degrees F.
Cut potatoes in half and then cut each half lengthwise into 3-4 wedges. Place potato wedges into medium sized casserole sprayed with non-stick cooking spray. In small bowl combine lite sour cream, onion, tabasco, garlic powder and lemon juice. Mix together. Pour this mixture over potatoes and top with shredded cheese. Bake covered at 350 degrees for 35 minutes.
Grams of fat per serving: 1. Calories per serving: 150.
Source: "Fat Free and Ultra-Low Fat Recipes from Doris' Kitchen" by Doris Cross.
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