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
Instructions
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
Instructions
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.
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.
