Skinny Cheesy Potatoes Food

SKINNY CHEESY POTATOES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended. Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
• Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.

SKINNY CHEESY POTATO CASSEROLE

Steps:

• Spray a 3 quart casserole dish or a 9x13 dish with cooking spray and set aside.
• Cut the washed and peeled potatoes in half and add them to a large pot of salted water.
• Bring the potatoes to a boil and cook them until almost tender, but still have some bite, about 8-10 minutes.
• Let the potatoes cool until you are able to handle them, then using a box grater shred them using the largest grate.
• In a large bowl whisk together the melted butter, cream cheese, Greek yogurt, milk, salt, and pepper.
• Add in the shredded potatoes, green onions, and 1/2 a cup each of the shredded mozzarella and cheddar cheese.
• Fold everything together until combined then pour the potatoes into the prepared casserole dish.
• Top the potatoes with the remaining 1/2 cup each of shredded mozzarella and cheddar cheese.
• Bake the potatoes at 375 degrees for about 30 minutes or until the cheese is melted and bubbly.

CHEEZY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
• Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
• Remove from oven and let stand 15 minutes before serving.

WW CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 375. Spray baking dish with cooking spray.
• In a bowl, whisk together milk, 3/4 cup of the cheese, sour cream, Dijon mustard, and pepper. Set aside.
• Layer half of the potato and onion slices in the bottom of the dish.
• Pour over half of the milk-mixture. Top with remaining potatoes and onions, then pour over remaining milk mixture.
• Scatter over the remaining 1/4 cup of cheese.
• Cover with foil (sprayed with cooking spray, so that the cheese doesn't stick to it later)and bake 45 minutes.
• Uncover and bake 30 more minutes more, or until potatoes are tender and cheese is golden and bubbly.

CHEESY POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Place potatoes on a baking sheet and poke holes in two sides with a fork.
• Coat potatoes with olive oil, and sprinkle with salt and pepper.
• Bake for at 425°F (220°C) for 45 minutes.
• Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
• Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
• Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
• Repeat for a second layer.
• Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
• Sprinkle with chives.
• Enjoy!

SKINNY BRIDE'S GUIDE TO CHEESY POTATOES

Steps:

• Heat oven to 350°F
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended.
• Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
• Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.

EASY CHEESY POTATOES

Steps:

• Preheat grill for medium-high heat.
• Coat one side of a piece of aluminum foil large enough to hold all the potatoes and vegetables with cooking spray. Place the potatoes, onion, and green bell pepper in the center of the foil, and season with salt and pepper to taste. Then place small pats of the butter or margarine over the vegetables.
• Carefully seal all the edges of the foil around the vegetables to form a packet. (Note: Double wrapping will help to prevent burning.)
• Place packet on the preheated grill, and grill for 20 minutes. Turn packet, and grill for 10 more minutes.
• Carefully open packet, check for tenderness with a fork. If tender, sprinkle the cheese over the vegetables and allow it to melt. Transfer to a platter, and serve with your main entree.

SKINNY POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients into a large bowl. Grease a 9 X 13 glass or ceramic baking pan with cooking spray. Pour potato mixture into baking pan and spread evenly. Bake uncovered for 55 min.

COMFORTING CHEESY POTATOES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

SKINNY CHEESY MASHED POTATOES

Steps:

• Preheat oven to 350°F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and pepper. If necessary, add a small amount of milk for desired consistency.
• Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1 1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl); fold in sour cream and cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake about 20 minutes or until lightly browned and heated through.