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!

Thanks for featuring my recipe!!! So glad you enjoyed it as much as I do!!!
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