Recipe: Cheesy Shredded Potato Casserole (Low-fat Option)

Cheesy Shredded Potato Casserole (Low-fat Option)

I’m a huge fan of mashed potatoes, especially when baked in a casserole. This yummy twist on mashed potatoes is sure to impress your pickiest eaters.

Casseroles are great because they are usually easy to prepare and feed large crowds. If you are looking for a new side dish this season than you must give this casserole a try!

This casserole is all about the cheese. Lots and lots of it. It’s never a casserole without cheese be prepared!

Cheesy Shredded Potato Casserole (Low-fat Option)



  • 3 pounds russet potatoes washed and peeled
  • 4 ounces Crystal Farms® low fat cream cheese softened (use 2 oz for low-fat)
  • 1 cup sour-cream use plain non fat Greek yogurt for low-fat
  • 1/2 cup milk use skim or 1% for low-fat
  • 1 tablespoon butter melted
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup Crystal Farms® mozzarella divided
  • 1 cup Crystal Farms® sharp cheddar cheese divided
  • 1/2 cup green onions finely chopped (optional)
  • 2 strips turkey bacon


  1. Pre-heat oven to 375 F. Grease a 13 x 9 inch casserole dish with butter or oil and set aside. Boil potatoes in a large pot of boiling water until fork tender (about 10 minutes). Drain potatoes and allow to cool until they are easy to handle. Shred potatoes using a box grater. Aside.
  2. While the potatoes are boiling, Whisk the cream cheese, sour-cream, milk, butter, garlic powder, salt and pepper. Add in the shredded potatoes, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and green onion. Stir mixture with a wooden spoon until well combined.
  3. Pour mixture into casserole dish and top with remaining cheese. Bake for 30-40 minutes or until cheese is bubbly.
  4. While the casserole is baking, chop 2 strips of bacon and cook in a small skillet on medium heat until crispy. Top baked casserole with bacon, green onion and cilantro.

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