Party Potatoes
Party potatoes are a creamy, cheesy potato casserole made with shredded or cooked russet potatoes, cream of chicken soup, Greek yogurt, sharp cheddar, Monterey Jack, butter, green onions, and a crunchy Corn Flake topping.
Servings: 16 servings
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.
Nutrition
Serving: 116g | Calories: 258kcal | Carbohydrates: 40.3g | Protein: 9.8g | Fat: 7.2g | Fiber: 2.9g