Ingredients
1
lb. red potatoes, unpeeled, sliced (about 4 cups)
1
cup chopped onions
1/2
cup light sour cream
1/3
cup shredded fresh Parmesan cheese
1/4
cup skim milk
1/4
teaspoon salt
1/4
cup chopped green onions
Preparation
Heat oven 350°F. In Dutch oven, combine potatoes, 1 cup onions and 2 cups water. Cover; bring to a boil. Cook over medium heat for 5 to 8 minutes or just until potatoes are tender. Drain.
Meanwhile, in small bowl, combine sour cream, cheese, milk and salt; blend well. Set aside.
Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Place potato mixture in sprayed baking dish; spread evenly. Spoon sour cream mixture evenly over top.
Bake at 350°F. for 10 minutes or until thoroughly heated. To serve, sprinkle with green onions. If desired, sprinkle with freshly ground black pepper.
