I came up with this to use up more of my huge potato haul from last week. It's sort of a cross between stuffed twice-baked potatoes and potato gnocci. Potatoes got a false bad rap from the low-carb/high meat diets that were popular a while back, but they are actually very good for you. Potatoes are a good source of fiber, b6, potassium and manganese. Just avoid frying them and loading them up with high fat dairy products. If you consume soy products, this recipe is easy to veganize.
2 c. shredded reduced-fat cheddar cheese
12 lasagne noodles, cooked
6 large potatoes, cooked and mashed with:
1 tsp. sea salt
4 T. butter
1/2 c. skim milk
8 oz. light sour cream
6 green onions, chopped
Preheat oven to 350. Line a greased lasagne pan with 4 noodles, lay 1/2 the potato mixture over them and then 1/3 of the cheese. Lay 4 more noodles, the rest of the potatoes, and another 1/3 of the cheese. Lay the last 4 noodles and top with the last of the cheese. Cover with foil and bake 30-40 min.