Wednesday, January 25, 2012

Baked Potato Casserole

Baked Potato Casserole


  • 8 medium potatoes peeled and cut into 1 inch chunks
  • 1 cup Carnation Fat Free Evaporated Milk
  • 1/2 cup Plain Greek yogurt
  • 1/2 tsp pepper
  • 3 green onions diced, reserve about 1/3 for topping
  • 2 cups 2% shredded cheddar cheese, reserve 1 cup for topping
  • 6 slices turkey bacon lower sodium cooked and crumbled, reserve half for topping
  • Optional- 1/2 sleeve reduced fat Ritz Crackers or 1 cup crushed Reduced Fat Cheese Its to add to the topping

Boil potatoes in water until tender, drain

Preheat oven to 350

In the pot mash together potatoes, milk, Greek yogurt and  pepper, when smooth, add 1 cup of cheese,  half of the bacon and 2/3 of the green onion

Spray a casserole dish, spoon mixture into dish, bake for 20-25 minutes, top with remaining cheese, bacon and onions, bake for an additional 3-5 minutes or until cheese is melted

If using optional ingredient, add with the remaining green onions and cheese and bake for 5 minutes

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