Light Twice Baked Potato Casserole
Indulge in comfort food without the guilt with this Light Twice Baked Potato Casserole—a creamy, cheesy, and satisfying dish that's perfect for weeknight dinners or holiday gatherings. Made with fluffy russet potatoes, protein-packed Greek yogurt, and reduced-fat cheddar cheese, this lighter take on a classic delivers big on flavor while keeping things balanced. Topped with crispy turkey bacon and fresh chopped chives, this casserole combines hearty textures and smoky accents in every bite. Ready in just over an hour, it's ideal for feeding a crowd, offering all the creamy goodness you crave with fewer calories and fat. Whether you're looking for a cozy side dish or a star-worthy vegetarian-friendly meal (swap the bacon!), this baked potato casserole is as versatile as it is delicious.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup Greek yogurt (non-fat or low-fat)
- 0.5 cup Low-fat milk
- 1.5 cups Shredded reduced-fat cheddar cheese
- 4 slices Cooked turkey bacon
- 3 tablespoons Chives (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.5 teaspoon Garlic powder
- as needed Olive oil spray
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with foil and spray lightly with olive oil spray.
Wash the russet potatoes thoroughly and pierce them several times with a fork. Place the potatoes on the prepared baking sheet and bake for 50-60 minutes, or until they are fully cooked and fork-tender.
Remove the baked potatoes from the oven and let them cool slightly until they can be handled. Lower the oven temperature to 375°F (190°C).
Carefully slice each potato in half lengthwise, and use a spoon to scoop out the flesh into a large mixing bowl, leaving a thin layer of potato inside the skins to maintain their structure. Discard the skins or save them for another use.
Mash the scooped-out potato flesh with a potato masher or fork until smooth.
Add the Greek yogurt, milk, 1 cup of the shredded cheddar cheese, salt, pepper, and garlic powder to the mashed potatoes. Mix well until creamy and combined.
Spray a 9x13-inch casserole dish lightly with olive oil spray. Spread the potato mixture evenly into the dish.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese on top of the potato mixture. Crumble the cooked turkey bacon and sprinkle it evenly over the top.
Bake the casserole at 375°F (190°C) for 15-20 minutes, or until heated through and the cheese is melted and bubbly.
Remove from the oven and garnish with chopped chives. Serve warm and enjoy!
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 12.1 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1540 mg | 118% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 412 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
