Slightly adapted from Teaspoon of Spice
Do you ever feel like you’re in a rut? You keep making the same thing, the same day every week? For us, we have Sunday steak. This meal usually consists of a steak, my husband grills, and either a salad for me or Brussels sprouts. He usually has a baked potato! We live life on the wild side!
So, when I placed this casserole on the table instead of our regulars, dinner got a little exciting. Okay, maybe it wasn’t exciting for my husband (he’s more the “this food in front of me is sustenance. If it tastes good, then bonus for me” kind of guy). But, for me, I was venturing on a bold new adventure in Sunday night dinner. Boldly standing tall and proclaiming “We shall have variety in our food”. And then we dined!
There are a few reasons I really like this recipe:
- Lower calories – 195 per serving (6 servings total)
- Easy to make – literally took me about 40 minutes from start to table.
- Cheesy, cheesy, cheesy
- 2 lbs Yukon gold or other yellow potato
- 3 cloves of garlic, sliced
- 3 oz fat-free cream cheese
- 1/4 cup Greek yogurt
- 1/2 cup shredded sharp cheddar cheese, divided
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup Panko
- 1 Tbsp chopped chives
- Peel and quarter potatoes. (Can leave skin on, if desired)
- Place potatoes and garlic in large stock pot, and then cover with cold water.
- Bring to a boil. Lower heat to maintain a gentle simmer and cook potatoes until they are tender, about 10 – 15 minutes. Drain all but 1/4 cup of water from potatoes.
- Return potatoes to the pot, setting the reserved liquids off to the side for later use.
- To potatoes, add cream cheese, yogurt, and half of the cheddar cheese. Using a potato masher, mash potatoes to the consistency desired.
- When mashed, stir in salt,pepper, and about 3 to 4 Tbsp of the reserved potato water.
- Turn potatoes out into a 1 1/2-quart baking dish that has been sprayed with cooking spray. Gently and evenly spread potatoes in dish.
- Bake at 350° for 20 minutes.
- While potatoes are baking, mix Panko and remaining cheese until well combined.
- Remove potatoes from oven and heat broiler to high setting.
- Sprinkle breadcrumb mixture on top of potatoes and broil for 3 to 5 minutes (taking care not to let them burn).
- Top with chives.