Cheesy Shredded Potato Casserole (with Low-fat Option) + Giveaway!
User Reviews
4.5
8 reviews
Excellent
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8 -10
Cheesy Shredded Potato Casserole (with Low-fat Option) + Giveaway!
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 3 pounds russet potato washed and peeled
- 4 ounces cream cheese softened (use 2 oz for low-fat, low fat, Crystal Farms® brand
- 1 cup sour cream use plain non fat Greek yogurt for low-fat
- 1/2 cup milk use skim or 1% for low-fat
- 1 tablespoon butter melted
- 1 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 cup mozzarella cheese divided, Crystal Farms® brand
- 1 cup cheddar cheese divided, sharp, Crystal Farms® brand
- 1/2 cup green onions finely chopped (optional)
- 2 turkey bacon strips
Instructions
- Pre-heat oven to 375 F. Grease a 13 x 9 inch casserole dish with butter or oil and set aside. Boil potatoes in a large pot of boiling water until fork tender (about 10 minutes). Drain potatoes and allow to cool until they are easy to handle. Shred potatoes using a box grater. Aside.
- While the potatoes are boiling, Whisk the cream cheese, sour-cream, milk, butter, garlic powder, salt and pepper. Add in the shredded potatoes, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and green onion. Stir mixture with a wooden spoon until well combined.
- Pour mixture into casserole dish and top with remaining cheese. Bake for 30-40 minutes or until cheese is bubbly.
- While the casserole is baking, chop 2 strips of bacon and cook in a small skillet on medium heat until crispy. Top baked casserole with bacon, green onion and cilantro.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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