Skinny Potato Bake

I warn you all now, brace yourself for some major gushing. I am IN LOVE with this recipe!  Not only was it SUPER easy to make...it was absolutely delicious.  You would NEVER KNOW this was a "skinny" recipe.  There was SO much flavor...I'm craving some now! I had to control J & I from  polishing off the entire pan.  I made the recipe as a side dish for dinner...and then I proceeded to eat it for breakfast the next morning. I love a dish that can be served any time of the day!

The original recipe came from The Spotted Lamb (she's a GENIUS) and at first, after reading the reviews, I was nervous to make this dish.  Some people had no problem, others had issues with their dish being too watery.  I modified the amounts of liquid just a tad, and mine was PERFECT.  Follow my tips & you should have no problems at ALL.  The only thing I might have done differently was cut the recipe in half since it was a bit much for just J & I.   Check back tomorrow to see what I did with the leftovers!...well what was leftover after eating this for 2 days & 4 meals!

Skinny Potato Bake

Serves: 8-10

Cook time according to Rachel: 1 hour

How difficult was this for Rachel? Easy!

Ingredients:   (No photo...Blogger hates me sometimes)                                    

1 (32oz) bag frozen shredded hash browns, THAWED

1 1/2 cups plain Greek yogurt

1/4 cup fat free chicken broth

1/4 cup skim milk

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp Italian seasoning

1/2 tsp black pepper

1 cup shredded cheese (I used 4 State Cheddar)

Note: It is important not to use fat free everything because then your dish will be too watery.  The fat helps blend everything together. 

Directions:

Preheat oven to 350 degrees

In a large mixing bowl, combine all the ingredients. Mix well.

In a 9x13 greased baking dish, spread potato mix evenly.

Bake uncovered for 55 mins. Let sit for 5 minutes & serve!

That's it!