Ingredients:

  • 5 lbs Russet Potatoes, scrubbed
  • 8 strips Center-Cut Bacon
  • 4 oz Neufchâtel or Low-Fat Cream Cheese, softened
  • 1 cup Plain Non-Fat Greek Yogurt
  • 0.5 cup 2% Milk
  • 1.5 cups Extra Sharp White Cheddar, freshly shredded
  • 3 Green Onions, finely sliced
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 0.5 tsp Cracked Black Pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Prick the scrubbed Russet potatoes with a fork and place them directly on the oven rack.
  2. Bake the potatoes for 1 hour until the skins are crisp and the centers are easily pierced with a knife.
  3. While potatoes bake, crisp the center-cut bacon in a pan until it reaches a shattering texture. Drain on paper towels and crumble.
  4. Lower the oven temperature to 375°F (190°C) and grease a 9x13 inch ceramic or glass baking dish.
  5. Slice the hot potatoes in half and scoop the flesh into a large mixing bowl; discard the skins.
  6. Add the softened cream cheese and Greek yogurt to the hot potatoes. Use a potato masher or ricer to incorporate until the texture is fluffy and mostly smooth.
  7. Fold in the 2% milk, garlic powder, salt, black pepper, the white parts of the sliced green onions, and half of the shredded cheddar and crumbled bacon.
  8. Spread the potato mixture evenly across the prepared 9x13 baking dish.
  9. Top the casserole with the remaining shredded cheddar and crumbled bacon. Bake for 20 minutes until the cheese is melted and the top is golden brown.
  10. Garnish with the green onion tops and serve warm.