Party Potatoes
on Apr 03, 2025
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Party Potatoes are the ultimate comfort food, perfect for gatherings, potlucks, or any occasion that calls for a warm and cheesy side dish. This rich and creamy casserole starts with tender russet potatoes, combined with a savory mix of cream of chicken soup, tangy Greek yogurt, and a blend of sharp cheddar and Monterey Jack cheeses. A buttery, crunchy topping of crushed corn flakes and fresh green onions adds the perfect finishing touch. Whether you’re serving it alongside a holiday feast or bringing it to a casual get-together, this crowd-pleasing dish is sure to be a hit!
NUTRITIONAL INFORMATION / MACROS
Makes: 16 servings
Serving size: 116g
Calories: 258
Macros: 9.8p / 40.3c / 7.2f (2.9 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Party Potatoes to add it to your food diary.
INGREDIENTS
- Russet baking potatoes (or hash browns)
- Cream of Chicken soup
- Plain non fat Greek yogurt
- Reduced fat sharp cheddar cheese, shredded
- Monterey jack cheese, shredded
- Butter
- Green onions, diced
- Corn Flakes, crushed
- Salt & pepper
SUBSTITUTION IDEAS
Potatoes:
- Healthier option: Sweet potatoes or cauliflower
- Lower-carb: Riced or mashed cauliflower
- Convenience: Frozen tater tots or shredded hash browns
Cream of Chicken Soup:
- Dairy-free: Coconut milk + chicken broth + cornstarch
- Homemade alternative: Mix 1 cup chicken broth with ½ cup milk and 3 tbsp flour (simmer until thickened)
- Vegetarian: Use cream of mushroom or cream of celery soup
Greek Yogurt:
- Dairy-free: Coconut yogurt or cashew cream
- Other options: Sour cream or cottage cheese (blended for smoothness)
Cheese:
- Dairy-free: Vegan cheddar and jack cheese
- Lighter option: Reduced-fat cheese or nutritional yeast for a cheesy flavor
Butter:
- Dairy-free: Coconut oil, olive oil, or vegan butter
Green Onions:
- Alternative flavors: Chives, shallots, or diced white onion
Corn Flakes (Topping):
- Crunchy alternatives: Panko breadcrumbs, crushed Ritz crackers, crushed potato chips, or crushed pretzels
- Gluten-free: Crushed gluten-free crackers or almond flour mixed with butter
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SUPPLIES USED
Instant Pot – If you’ve been around here long, you know how much I love my Instant Pot! It makes cooking potatoes so quick and easy for this recipe!
Cheese Grater Hand Crank – I’ve been loving this hand crank cheese grater to quickly grate my cheese off the block, which always melts better than the pre-shredded! It also works great to shred your cooked potatoes for this recipe!
9X13 Casserole Dish – A good 9 x 13 casserole dish is a such a staple in my kitchen! If you don’t have one this one works great!
Storing & Reheating Your Party Potatoes
- Refrigeration (Up to 4 Days):
- Allow the potatoes to cool to room temperature before storing.
- Transfer to an airtight container or cover tightly with foil/plastic wrap.
- Store in the fridge for up to 4 days.
- Freezing (Up to 2-3 Months):
- If freezing, it’s best to leave off the cornflake topping until reheating for better texture.
- Store in an airtight, freezer-safe container.
- Thaw overnight in the fridge before reheating.
Reheating
- Oven (Best for Crispy Topping)
- Preheat oven to 350°F (175°C).
- Cover with foil to prevent drying out. Bake for 25-30 minutes (or 40-50 minutes if reheating from frozen).
- Remove foil in the last 10 minutes to crisp up the topping.
- Microwave (For Small Portions)
- Place a portion on a microwave-safe plate.
- Cover with a damp paper towel to retain moisture.
- Heat on medium power in 30-second intervals, stirring occasionally, until heated through.
- Stovetop (For Creamy Texture Without Topping)
- Heat a pan over low-medium heat.
- Add a little butter or milk to prevent sticking.
- Stir frequently until warm.
Serve With:
More Holiday Recipes
- Monkey Bread
- Jalapeño Poppers
- Classic Mac & Cheese
- Cauliflower Au Gratin
- Roasted Carrots
- Asparagus Pasta
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Party Potatoes
Equipment
- Cheese Grater Hand Crank
Ingredients
- 4 pounds russet baking potatoes, or 3.75 lbs. cooked potatoes or hash browns
- 1 can Cream of Chicken soup
- 1 cup plain non fat Greek yogurt, 227g
- 1 cup reduced fat sharp cheddar cheese, shredded
- 1 cup Monterey jack cheese, shredded (112g)
- 3 1/2 tablespoons butter, 49g
- 2 bunches green onions, diced
- 60 g Corn Flakes, crushed (about 1.5 cups)
- salt & pepper
Instructions
- Rinse potatoes and cook until soft. Boil over the stove in a pot of water, or pressure cook on high 5 minutes with 2 cups of water. Place potatoes on the rack insert, so they don’t sit in the water. Quick or natural release when done.
- Peel potatoes and grate with a cheese grater into a large mixing bowl. If peeling and grating hot potatoes, use oven mitts.
- Preheat the oven to 350 degrees.
- Over medium-high heat, sauté most the green onions (I like to reserve some green onions for topping) in 2 tablespoons (28g) of butter. Sauté 3-5 minutes until soft and fragrant.
- Mix in the cream of chicken, Greek yogurt, cheese, and some salt and pepper. Dump into a 9X13 casserole dish and top with the Corn Flakes. Thinly slice the remaining butter (21g) and spread out on top of the potatoes.
- Bake in the oven 1 hour, or until the top starts to get crispy and bubbly.
Notes
- Search MyFitnessPal or Macros First for Stay Fit Mom Party Potatoes to add to your food diary.
