Twice-Baked Potato Casserole
Recipe from
Yield:
Ingredients:
- 5 lbs russet potatoes, washed, approx. 12 cups when chopped
- 3/4 cup low fat Greek yogurt
- 1/4 cup skim milk
- 1/2 cup grated Parmesan cheese
- 8 oz. sharp cheddar cheese, grated & divided
- 3/4 teaspoon dry ground mustard
- 3/4 teaspoon garlic powder (or 2-3 minced garlic cloves)
- 1/4 teaspoon onion powder
- 1-1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 or 2 dashes cayenne pepper
- 1 cup chopped green onions, white and green parts, divided
Directions:
- Preheat oven to 400° degrees F.
- Bake potatoes for 50-60 minutes and cool.
- Preheat oven to 350° F.
- Leaving skin on, chop baked potatoes into 3/4" cubes and add to large bowl.
- In separate small bowl, add yogurt, milk, Parmesan cheese, 1/2 cup shredded cheddar cheese, dry mustard, garlic powder, onion powder, salt, pepper, cayenne, and 3/4 cup green onions; stir until combined.
- Pour over potatoes and toss until mixed.
- Transfer mixture to an oiled 9"x13" clear glass baking dish.
- Sprinkle remaining cheddar cheese on top.
- Bake uncovered 45-55 minutes, until lightly browned on top, and edges and bottom are visibly well browned.
- Remove from oven and sprinkle 1/4 cup chopped green onions on top.