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  • Kaylee James

    Rustic Cheesy and Crispy Potato Casserole 5 lbs of baked russet potatoes (I recommend organic, since you'll be eating the skin), chopped into 3/4" inch cubes grated Parmesan cheese shredded sharp white cheddar cheese Greek yogurt milk (I used skim) green onions, chopped seasonings: salt, pepper, powdered mustard, onion & garlic powder; I also add a couple of dashes of cayenne pepper 'cause I love my spice, but that's optional

  • Janet Wagner

    Rustic Cauliflower (twice baked potato) Casserole with Parmesan, White Cheddar Cheese, and Greek Yogurt

  • desiree henson

    Rustic Twice Baked Potato Casserole from THE YUMMY LIFE

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Rustic Twice-Baked Potato Casserole. Easy, cheesy, & crispy with healthier ingredients & reduced calories. Make-ahead convenience, too. From TheYummyLife.com

Slice potato almost but not all the way through. Tuck butter between slices. Bake until tender. Dribble with sour cream. Shower with grated cheese. Bake again until melted and gooey. Lavish with more sour cream and chopped scallion or chili or whatever you please.

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