Skinny Cheesy Potato Casserole Recipe

Ingredients

3 1/2 pounds russet potatoes, washed and peeled

2 ounces low fat cream cheese, softened

3/4 cup sharp cheddar cheese, divided

3/4 cup part skim mozzarella, divided

1/2 cup green onions, finely chopped

1 1/2 cups plain non fat Greek yogurt

1 tablespoon butter, melted

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 cup skim milk

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.