Baked Potato Casserole
For years Billy’s Aunt Susie always made this for the family Fourth of July gathering. I loved it and couldn’t get enough, so I got her recipe. Now I can make it whenever I want! Well, as long as I plan a little in advance. It’s much easier to make if you’re working with cold cooked potatoes than hot ones, so it’s best to stretch this out over two days.
6-7 medium potatoes
3 Tbsp. butter, melted*
4 large green onions, sliced
16 oz. plain, low-fat yogurt*
1 c. sharp cheddar cheese, grated (plus extra for topping)
8 slices bacon, crumbled
seasoning to taste (Salt and pepper are good, but I prefer Tony Chachere’s Creole Seasoning.)
Boil potatoes in skins; refrigerate overnight. Peel and chop coarsely.
Mix well with remaining ingredients, then top with a little extra cheese. Bake at 350 degrees for 20 minutes. You could also put it in a microwave-safe dish and cook on HIGH for 10-12 minutes. (If microwaving, sauté the green onions before adding to the mixture.)
*The original recipe calls for one stick of butter and 16 oz. of sour cream, but I made it a little healthier by reducing the amount of butter by more than half and substituting yogurt for the sour cream. It tastes just as good as the regular recipe. If you still want sour cream, you can use half sour cream and half yogurt.
This makes a large casserole that’s perfect for taking to a BBQ or potluck. If you want to make a smaller one, just use fewer potatoes and adjust your ingredients as needed. I don’t always measure my ingredients for this, just add to it as I go along and judge based on taste and appearance.