Scallioned Potato Bake
November 07, 2012
"This is healthier than scalloped potatoes, and it is really good. Every time I make this, I want to top it with more cheese...but I don't!"
- Serving Size: 1 (259.2 g)
- Calories 336.3
- Total Fat - 10.2 g
- Saturated Fat - 4.4 g
- Cholesterol - 29 mg
- Sodium - 427.7 mg
- Total Carbohydrate - 45.2 g
- Dietary Fiber - 3.9 g
- Sugars - 12.7 g
- Protein - 17.6 g
- Calcium - 463.1 mg
- Iron - 2.1 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.3 mg
Bake or microwave potatoes in their skins until tender.
When cool enough to handle, slice them and set aside; you can peel them if you like.
Preheat oven to 325F.
Heat butter in a medium skillet.
Add zucchini and scallions and saute over medium heat just until they have lost their raw quality.
Do not brown.
Add the parsley or chives and continue to saute until it has just wilted.
Combine the potatoes & veggies with all the remaining ingredients except sunflower seeds in a large bowl and mix.
Pour into an oiled large shallow baking dish; 9 x 13 works well.
Sprinkle with toasted sunflower seeds.
Bake for 35 minutes or until lightly browned.
Tips & Variations
No special items needed.