2 lbs. red potatoes (6 med.) peeled and quartered
1 c. light sour cream
1/2 c. evaporated skim milk
1/2 c. liquid egg substitute
1/2 c. onion, finely chopped
4 oz. 20 percent fat reduced Swiss cheese, grated (1 c.)
1/2 tsp. freshly ground pepper
2 oz. 20 percent fat reduced cheddar cheese, grated (1/2 c.)

Boil peeled and quartered potatoes for 20 minutes, until tender. Drain and allow to cool until safe to handle. Grate potatoes into large mixing bowl. Add sour cream, evaporated skim milk, egg substitute, onion, Swiss cheese, salt and pepper. Mix well and pour into glass baking dish (9x13). If making the day before, cover tightly with plastic wrap and refrigerate.

Bake in a preheated oven at 350 degrees for 30 minutes. Remove from oven and sprinkle cheddar cheese evenly over top. Return to oven for 10 minutes longer or until cheese is melted. Makes 8 servings of 2/3 cup each.