|5 lbs / 2.3 kg||Baked Potatoes, chopped into 3/4 cubes|
|1/2 cup / 125 ml||Grated Parmesean Cheese|
|1/2 cup / 125 ml||Sharp White Cheddar Cheese|
|1/2 cup / 125 ml||Greek Yogurt|
|1/4 cup / 50 ml||Milk|
|1 cup / 250 ml||Chopped Green Onion|
|1/4 tsp / 1 ml||Onion Powder|
|2-3 cloves||Minced Garlic|
|to taste||Salt & Pepper|
|1/4 tsp / 1 ml||Dry Mustard|
DirectionsTO BAKE WHOLE POTATOES: Preheat oven to 400 F. Scrub potatoes under running water. Use a metal fork to poke a few holes in each potato. Place on rack in oven and bake for 50-60 minutes, until soft when squeezed. Remove and cool completely or refrigerate for assembling casserole later. TO ASSEMBLE CASSEROLE: Preheat oven to 350 F. Leaving skin on, chop baked, cooled potatoes into 3/4 cubes and add to large bowl. In separate small bowl, add yogurt, milk, Parmesan cheese, shredded cheddar cheese, dry mustard, garlic powder, onion powder, salt, pepper, cayenne (if using), and 3/4 cup green onions; stir until combined. Pour over potatoes and toss until mixed. Transfer mixture to an oiled or sprayed 9x13 inch clear baking dish. Sprinkle remaining cheddar cheese on top.*** Bake uncovered 45-55 minutes, or 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.
This potato recipe is brought to you courtesy of Deborah Fox.