Skinny Cheesy Potato Casserole

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Green onions
  • 3 1/2 lbs Russet potatoes

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/2 tsp Kosher salt

• Dairy

  • 1 tbsp Butter
  • 3/4 cup Cheddar cheese, sharp
  • 2 oz Cream cheese, low fat
  • 1 1/2 cups Greek yogurt, plain non fat
  • 3/4 cup Mozzarella, part skim
  • 1/2 cup Skim milk

Found on reciperunner.com

Description

Ingredients

• 3 1/2 pounds russet potatoes, washed and peeled
• 1/2 cup green onions, finely chopped
• 1 tablespoon butter, melted
• 2 ounces low fat cream cheese, softened
• 1 1/2 cups plain non fat Greek yogurt
• 1/2 cup skim milk
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup part skim mozzarella, divided
• 3/4 cup sharp cheddar cheese, divided

Directions

• Spray a 3 quart casserole dish or a 9x13 dish with cooking spray and set aside.
• Cut the washed and peeled potatoes in half and add them to a large pot of salted water.
• Bring the potatoes to a boil and cook them until almost tender, but still have some bite, about 8-10 minutes.
• Let the potatoes cool until you are able to handle them, then using a box grater shred them using the largest grate.
• In a large bowl whisk together the melted butter, cream cheese, Greek yogurt, milk, salt, and pepper.
• Add in the shredded potatoes, green onions, and 1/2 a cup each of the shredded mozzarella and cheddar cheese.
• Fold everything together until combined then pour the potatoes into the prepared casserole dish.
• Top the potatoes with the remaining 1/2 cup each of shredded mozzarella and cheddar cheese.
• Bake the potatoes at 375 degrees for about 30 minutes or until the cheese is melted and bubbly.