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Rustic Twice Baked Potato Casserole Recipe

   
 

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     Rustic Twice Baked Potato Casserole

Category   Breakfast - Brunch
Sub Category   None
Preptime   2 hours
Ingredients
5 lbs russet baked potatoes
3/4 cup low fat plain greek yogurt
1/4 cup skim milk
1/2 cup parmesean cheese
8 oz sharp grated chedder cheese
3/4 tsp dry ground mustard
3/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp kosher salt
 
1 tsp pepper
2 dashes cayenne pepper
1 cup chopped green onion
Instructions
TO BAKE WHOLE POTATOES- Preheat oven to 400 degrees. 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 to 60 minutes, until soft when squeezed. Remove and cool completely or refrigerate for assembling casserole later.
Preheat oven to 350 degrees. 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, 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 or sprayed 3-quart (9x13) clear baking dish. Sprinkle remaining cheddar cheese on top
Bake uncovered 45 to 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.
Reheat next day in skillet with some butter


Originally Submitted 4/17/2015





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