Low-fat potatoes still super

Dear Jeanne: We love this recipe and use it often for, as the name implies, tailgate parties at football games. However, we realize that it's not as healthy as it could be. Is there a way to lighten this and still have it taste so good?

—Carolyn McKenna, Fremont, Calif.

Dear Carolyn: I think you'll be very pleased with this revision. Not only is it still yummy, but the fat was reduced by 90 percent. Now you can feed your friends and family with a clear conscience.

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TAILGATE POTATOES

2 pounds frozen hash-brown potatoes

1/2 cup melted butter or margarine

1/4 teaspoon pepper

1 teaspoon salt

1 can cream of chicken soup

2 cups grated Cheddar cheese

1/2 cup chopped onion

2 cups sour cream

Mix together and bake 45 minutes at 350 degrees in a 9-by-13-inch casserole.

Sprinkle over top: 2 cups corn flakes, crushed; 1/4 cup melted margarine. Return to oven for a few minutes.

Makes 8 servings.

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HEALTHY TAILGATE POTATOES

1 can reduced-fat cream of chicken soup

2 cups light sour cream

1 1/2 cups reduced-fat Cheddar cheese, grated

1/2 cup chopped onion

1/4 teaspoon pepper

2 pounds frozen hash-brown potatoes

2 cups corn flakes, crushed

1 tablespoon butter, melted

1. Preheat the oven to 350 F. Spray a 9-by-13-inch casserole with nonstick spray. Set aside.

2. Combine the soup, sour cream, grated cheese, onion and pepper. Add the potatoes and thoroughly combine with the soup mixture.

3. Bake for 45 minutes, remove from the oven and sprinkle the top with the crushed corn flakes, then drizzle with the melted butter and return to the oven for 5-10 minutes.