Baked Potato Casserole Or Party Potatoes Light

Baked Potato Casserole Or Party Potatoes Light

Hey there! I’ve skipped a few days of blogging but here is some of what you’ve missed -

my mom is coming tonight (yay!)

early tomorrow morning my mom and I are setting off for Ohio for a weekend with my grandparents; we’ll be back Monday afternoon

this afternoon I had coffee with blog reader Jessica; she is looking into Dietetics programs and I told her a little bit about my experience at BSC

the assignment I’ve been putting off all semester – writing a business plan summary – is finally complete!

a serious amount of chocolate was eating during the completion of the aforementioned assignment

my baking bad luck streak is finally broken

That is a Buttered Rum Raisin Cookie and it was fabulous. I’m sharing the recipe on Monday but I’ve already eaten 10 since yesterday afternoon so I can promise that it’s a winner.

All I have to share from today is dinner, but it was definitely worth sharing.

Roasted green beans,

a small pile of shredded chicken with Stubbs bbq sauce,

and a serving of my newest creation worth sharing – Loaded Baked Potato Casserole.

Omg guys, that casserole is so flipping good! I was setting out to make a light version of Party Potatoes but I think I ended up with something even better. They are seriously like a loaded baked potato, but extra creamy and cheesy and good. And the dish isn’t too too heavy so you can have a nice big serving.

Preheat oven to 400 degrees Farenheit. Prepare a cookie sheet and an 8 x 8 inch casserole dish with baking spray.

Place chopped potatoes on prepared sheet and season with salt. Bake 40 minutes. Place roasted potatoes in a large mixing bowl.

Set aside approximately 1 Tbsp each bacon, cheese, and green onions.

Add Greek yogurt and remaining bacon, cheese, and green onions to the potatoes. Stir to combine.

Pour potatoes into the prepared casserole dish. Top evenly with panko breadcrumbs and reserved bacon, cheese, and green onions.

Bake for 20 minutes.