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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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