I developed the recipe as a way to enjoy the flavors of my favorite twice-baked potatoes while eliminating the steps of baking the potatoes, scooping out their pulp, combining the pulp with other ingredients and baking again.

I sampled the perfect twice-baked potato on a trip from Mobile, Ala., to New Orleans at a roadside Cajun restaurant. Once home from the trip, I experimented until I had a version that was close to the garlic-and-green-onion flavored version we sampled on our trip.

For my casserole version, I begin by preparing some mashed potatoes. For testing purposes, I used Ore Ida brand frozen mashed potatoes. You'll need to prepare the whole bag to end up with the four cups needed. I used skim milk when preparing the potatoes to decrease the fat a bit. Feel free to use whatever type of mashed potatoes you prefer, either leftover homemade or from a box.

Green onions flavor the potatoes nicely, and I like to saute them in some butter to mellow them a bit. You certainly could add them raw, and just melt the butter in the microwave if you like a crisper onion flavor.

The sauteed green onions are added to the potatoes, along with some garlic salt, paprika, a dash of Cayenne, reduced-fat sour cream and shredded Cheddar cheese. Mix the ingredients together, and place the mixture in a greased baking dish. Sprinkle on some more cheese, and bake for about 25 minutes.

This recipe has a somewhat smoky flavor from the sauteed green onions, garlic salt and paprika. If those tastes don't suit your family, use the recipe as a starting point. Create your own version using the ingredients from your favorite twice-baked potato recipe. Or, add to this version by stirring in some cooked and crumbled bacon.

Serve Twice-Baked Potato Casserole with steaks or a roast, or your favorite grilled entree for a side dish Dad will love.

TWICE-BAKED POTATO CASSEROLE

4 cups prepared mashed potatoes*

2 tablespoons butter or margarine

1/2 cup chopped green onions

Nutritional information per serving 194 calories, 9.9 grams protein, 21.8 grams carbohydrates, 1.4 gram fiber, 8 grams fat, 4.9 grams saturated Fat, 28 mg cholesterol and 371 mg sodium. Analysis provided by Fran Frye, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to augustadietitian@yahoo.com.

1 teaspoon garlic salt

1/2 teaspoon paprika

dash Cayenne pepper, optional

1 cup reduced-fat sour cream

1 cup shredded reduced-fat sharp Cheddar cheese, divided

Heat oven to 350 degrees.

Prepare potatoes according to package directions and place in a large bowl. Melt the butter in a medium skillet over medium-high heat. Add the green onions and saute until wilted. Pour over the potatoes. Add the garlic salt, paprika, Cayenne, sour cream and 1/2 cup of the shredded cheese. Stir well to blend ingredients.

Taste for seasonings and add more garlic salt or cayenne accordingly. Pour into a baking dish that has been sprayed with nonstick cooking spray. Sprinkle with the remaining cheese. Bake for 25 minutes, until cheese is melted and potatoes are heated through.

Makes 6 servings.

* Ore Ida frozen mashed potatoes, prepared according to package directions with skim milk, were used for testing purposes.

COMING JUNE 19: Chicken Quesadillas

Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.calloway@comcast.net