10 potatoes, peeled
1 cup nonfat sour cream
2 1/2 cups non-fat cottage cheese
1 tablespoon minced onion
1 teaspoon salt
1/2 teaspoon garlic powder
1 pinch ground black pepper
1 pinch cayenne pepper
Procedures : Place potatoes in a large pot. Cover with water and bring to a boil. Cook until tender, then drain. When potatoes are cool enough to handle, shred them.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.
In a medium-size mixing bowl, combine potatoes, sour cream, cottage cheese, onion, salt, pepper, and cayenne pepper. Transfer the mixture to the greased baking dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes