Cheesy Twice Baked Potato Casserole

So delicious they'll never know it's got tofu and 11 grams of protein! Photo by Elle

So delicious they’ll never know it’s got tofu and 11 grams of protein! Photo by Elle

I am not naturally slim and I love cheese, a dangerous combination. As I slowly creep up on the half century mark, it has become a wee bit more difficult to eat the foods I love and keep my weight down. And with the holidays right at our doorstep I felt a dish that provided all the comfort of potatoes and cheese with the added benefit of protein and only 191 calories would be  the perfect little gift for all of you veggie lovers this holiday season.

As you make your way to parties, festive gatherings, wine tastings, and other functions where food with be one of the main attractions remember that you can eat well without over eating. True, you cannot control what Aunt Jane puts in her fabulous sweet potato casserole or how much butter Uncle John adds to his mashed potatoes but you can control how you cook and eat regularly and that’s what really counts.

May the light of the season be easily seen in your actions everyday of the year,

Yuletide Blessings~ Elle.

 

Ingredients

  • 3 large baking potatoes, I prefer Yukon Gold, which are usually smaller so use the equivalent, about 5
  • 1.5 cups sharp cheddar cheese, shredded
  • 1 package tofu, drained, pressed and cut into large cubes
  • 1 small onion, chopped
  • 2.5 tablespoons butter
  • 2 teaspoons spicy Dijon mustard
  • 1 teaspoon minced garlic
  • 3 tablespoons skim milk or water
  • salt and pepper (Slap Ya Momma if you like things a bit spicy)
  • 2 green onions, chopped for garnish

Method

Preheat oven to 400. Wash potatoes and wrap in alumni foil. Bake for 40 minutes or until tender. Leave oven set at 400 to bake casserole. 

Remove potatoes from oven and allow to cool while you sauté the onions in 1 tablespoon of butter in a small skillet over medium heat till translucent, about 7 minutes. While the onions sauté, remove the potatoes from their skins and place the potatoes with all the remaining ingredients except the green onions in the bowl of a food processor. When the onions are done add to the potato mixture. Pulse until smooth, think mashed potatoes. If you don’t have a food processor, a potato masher or fork can be substitute to mash your ingredients into the potatoes.

Put mixture into a casserole dish and bake in the oven for 30 minutes. The top should be a lovely golden brown. Garnish each serving with chopped green onions.

 

Bon appetite,

Ellesig