Scallioned Potato Bake
Created by Luvcookn on November 7, 2012
- Servings: 6
- Prep Time: 25m
- Cook Time: 35m
- Recipe #6912
Ingredients
- 6 medium potatoes, well scrubbed
- 2 tablespoons butter
- 1 medium zucchini, sliced
- 6 scallions (green onions), chopped
- 3 tablespoons fresh parsley or chives
- 1 tablespoons fresh dill, minced or 1 tsp dried dill
- 1 cup buttermilk (I use 1%)
- 1 cup grated cheese
- Salt and pepper to taste
- Toasted sunflower seeds for topping
How to Make
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Step 1: Bake or microwave potatoes in their skins until tender.
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Step 2: When cool enough to handle, slice them and set aside; you can peel them if you like.
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Step 3: Preheat oven to 325F.
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Step 4: Heat butter in a medium skillet.
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Step 5: Add zucchini and scallions and saute over medium heat just until they have lost their raw quality.
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Step 6: Do not brown.
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Step 7: Add the parsley or chives and continue to saute until it has just wilted.
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Step 8: Combine the potatoes & veggies with all the remaining ingredients except sunflower seeds in a large bowl and mix.
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Step 9: Pour into an oiled large shallow baking dish; 9 x 13 works well.
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Step 10: Sprinkle with toasted sunflower seeds.
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Step 11: Bake for 35 minutes or until lightly browned.
Nutritional Facts
- 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