Low Fat Sour Cream Potato Casserole Recipes

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.

CHEESY SHREDDED POTATO CASSEROLE (WITH LOW-FAT OPTION) + GIVEAWAY!

Steps:

• 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.
• 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.
• Pour mixture into casserole dish and top with remaining cheese. Bake for 30-40 minutes or until cheese is bubbly.
• 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.

LOW-CAL POTATO CASSEROLE

Steps:

• Combine sour cream, cheddar cheese, chicken broth, onion, melted butter, pepper, hash browns, and cream of chicken soup in a large bowl.
• Spread mixture evenly into a 9x13 inch baking dish coated with cooking spray.
• Top potato mixture with crushed cornflakes.
• Bake at 350 degrees Fahrenheit for 1 hour or until bubbly.
• Sprinkle with parsley.

LOW FAT CHEESY POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together in a 9x13 casserole dish.
• Bake for 45 min to 1 hour, uncovered.

LOW-FAT TWICE BAKED POTATO CASSEROLE

Steps:

• Poke holes in potatoes with fork and microwave on high 10 minutes (or according to your microwave's directions) until done.
• et aside to cool.
• Cook bacon until crisp, then chop into small pieces.
• Preheat oven to 350G.
• Peel potatoes & cut into cubes (about 1").
• Place bacon & potatoes in large mixing bowl. Add coarse sea salt, sour cream, cheese, half & half, and parsley. Using wooden spoon, gently toss to coat potatoes & mix ingredients evenly.
• Spray 9x13" baking dish with non-stick cooking spray.
• Place potato mixture in baking dish. Cover with foil & bake 2-30 minutes.
• Sprinkle with flaked sea salt & serve.

SOUR CREAM POTATOES CASSEROLE

Steps:

• Boil whole potatoes for 15 minutes.
• Cool; peel and grate into large bowl.
• (I grate the onion while the potatoes boil).
• Add remaining ingredients to potato/onion mixture; mix well.
• Place in greased 9x13 baking dish, or equivalent, and cover.
• Refrigerate overnight.
• Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
• (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).