Scallioned Potato Bake

6
Servings
25m
Prep Time
35m
Cook Time
1h
Ready In


"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!"

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Bake or microwave potatoes in their skins until tender.

Step 2

When cool enough to handle, slice them and set aside; you can peel them if you like.

Step 3

Preheat oven to 325F.

Step 4

Heat butter in a medium skillet.

Step 5

Add zucchini and scallions and saute over medium heat just until they have lost their raw quality.

Step 6

Do not brown.

Step 7

Add the parsley or chives and continue to saute until it has just wilted.

Step 8

Combine the potatoes & veggies with all the remaining ingredients except sunflower seeds in a large bowl and mix.

Step 9

Pour into an oiled large shallow baking dish; 9 x 13 works well.

Step 10

Sprinkle with toasted sunflower seeds.

Step 11

Bake for 35 minutes or until lightly browned.

Tips & Variations


No special items needed.

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