Best Skinny Cheesy Potatoes Recipes

SKINNY CHEESY POTATOES

Skinny Cheesy Potatoes image

70% less fat • 72% less sat fat • 41% fewer calories than the original recipe. Ladle up a creamy, healthified spoonful of savory spuds and melted cheese.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 16

Number Of Ingredients 11

Ingredients

1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 45% less sodium
1 container (16 oz) reduced-fat sour cream
1/2 cup fat-free (skim) milk
2 tablespoons no-trans-fat 68% vegetable oil spread, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion (1 medium)
2 cups shredded 2% milk reduced-fat sharp Cheddar cheese (8 oz)
2 cups fat-free herb-seasoned croutons, coarsely crushed
1/2 teaspoon paprika, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended. Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.

Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g

SKINNY CHEESY MASHED POTATOES

Skinny Cheesy Mashed Potatoes image

80% less fat • 67% less sodium than the original recipe. Easy, cheesy. Whip your meal into shape with these smooth spuds.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds Yukon gold or other potatoes, peeled and cut up
1/4 teaspoon salt
1/8 teaspoon black pepper
Milk (optional, to taste)
1/4 cup whipping cream
1/4 cup fat-free sour cream
1/3 cup shredded reduced-fat American or cheddar cheese

Steps:

Preheat oven to 350°F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and pepper. If necessary, add a small amount of milk for desired consistency.
Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1 1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl); fold in sour cream and cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake about 20 minutes or until lightly browned and heated through.

Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 3/4 cup, Sodium 320 mg, Sugar 1 g, TransFat 0 g