3 lb Large Yukon Gold or russet

           -potatoes (about 6),
           -scrubbed but not peeled
      6 lg Cloves garlic, unpeeled

  1 1/2 c  Low-fat cottage cheese

    1/2 c  Reduced-fat sour cream

  1 1/2 t  Salt

    1/4 t  Freshly ground black pepper

      1 bn Scallions, trimmed & sliced

    1/2 c  Grated extra-sharp Cheddar

    1/4 t  Paprika

  Preheat oven to 350 degrees.  Lightly coat a 2 quart baking dish with
  nonstick cooking spray or oil.  Place potatoes and garlic in a large
  saucepan
  and cover with cold water.  Bring to a simmer over medium heat.  Reduce the
  heat to low and cook until the potatoes are barely tender, 15 to 20
  minutes.
  Drain and let sit until cool enough to handle, about 20 minutes.  Peel the
  potatoes and grate them into a large bowl; set aside.  Squeeze the garlic
  cloves from their skins into a food processor.  Add cottage cheese and
  process until completely smooth.  Add sour cream, salt and pepper and
  process
  briefly to combine.  Add the cottage cheese mixture and scallions to the
  grated potatoes and mix well. Turn into the prepared baking dish and
  sprinkle
  with grated Cheddar and paprika.  (The recipe can be prepared ahead to this
  point and stored, covered, in the refrigerator for up to 2 days.) Bake for
  30

  to 40 minutes, or until golden brown.