Recently when I heated the oven to bake a couple of potatoes for a meal, I ended up baking the whole 5 lb. bag while the oven was hot. (King-Man loves it when I'm efficient like that.) I'd planned on using the extra spuds for making twice-baked potatoes the usual way--cut them in half, scoop the innards out of the skins, mash and mix the potatoes with cheese, sour cream, and seasonings, return them to the potato skins, top with cheese, and bake again.
But then I got lazy. Didn't want to go to all of that trouble, and wanted to try to dial down the calories some. I ended up with this casserole that has many of the same ingredients, except I chopped the potatoes (skin and all for ease & nutrition, plus a rustic look and taste), stirred in some lower calorie ingredients, and baked it all together in a dish. The result was this scrumptious potato dish that tastes like a morph of twice-baked potatoes and scalloped potatoes and looks like breakfast cottage fries. This casserole can be served as a breakfast or brunch potato dish or an easy side with dinner. Very versatile. Super easy.
Potato Nutrition. I've personally never met a potato I didn't like. Love 'em fixed pretty much any way. Although they are not your friend if you're limiting carbs, they do have some great nutritional value and are an excellent source of vitamins and minerals, especially when you eat the skin, too. One medium potato provides a healthy dose of magnesium, iron, potassium, fiber, vitamin C and niacin. Find more nutrition information here.
Dialed down calories & fat. I used a combo of Parmesan and sharp cheddar, because they have a strong taste; so you can get a bigger bang of flavor while using a smaller amount. (I'm not a big fan of reduced-fat cheeses--I'd rather use less of the real thing.) Greek yogurt replaces the sour cream normally used in twice-baked potatoes, resulting in fewer calories along with a protein and calcium boost. The skin is left on the potatoes to provide more fiber, nutrients and flavor. For a cheesy potato dish, this turns out to be relatively figure friendly. Here are the stats.
Recipe Nutritional Info (for a 2/3 cup serving of this casserole): 145 calories, 4.7g fat, 19.5g carbs, 2.9g fiber, 6.5g protein; Weight Watchers PtsPlus: 4
Step 1. Assemble the ingredients:
Step 2. Add everything except the potatoes to a small bowl and stir the together, reserving some of the cheddar and green onions for the top.
view on Amazon: 4-cup mix & measure cup
Step 3. Stir the yogurt mixture into the potatoes and spread them out in a 3-quart (9x13") baking dish and sprinkle more shredded cheddar on top.
Step 4. Bake uncovered until lightly browned on top and well browned on the edges and bottom of the dish, 45-55 minutes. (A clear dish is recommended, so you can see when the edges and bottom have browned enough.)
Step 5. Remove from oven and sprinkle the top with more chopped green onions.
DONE! So easy.
Serve it up! Those browned edges are what make this so delicious, so be sure to bake it long enough.
Feeds a crowd. As a side dish, this will serve 18-20 people. (serving size=2/3 cup)
Leftovers? Put it back in the fridge and reheat it the next day in the oven or on the stove-top or grill. It's delish to reheat it in a skillet on the stove-top in order to restore those crispy, brown parts. Great with breakfast instead of hash browns. Or, wrap some in a foil packet and reheat it on the grill--it can also get brown and crispy that way.
Cheesy, brown, and crispy. Seriously tasty.
If you're a potato lover like me, I think you'll like this one.
Make it a Yummy day!