Low Fat Sour Cream Potato Casserole
Indulge in comfort food without the guilt with this Low Fat Sour Cream Potato Casserole, a lighter twist on a classic favorite. Made with tender Russet potatoes, creamy low-fat sour cream, non-fat Greek yogurt, and reduced-fat cheddar cheese, this dish is bursting with flavor while staying mindful of calories. Seasoned with aromatic garlic and onion powders, and finished with a fresh sprinkle of chives, this casserole delivers a creamy, satisfying texture with every bite. Quick to prep and perfect for feeding a crowd, it’s an ideal side dish for family dinners, holiday feasts, or meal prep. Baked to golden perfection in just 45 minutes, this recipe proves you don’t have to sacrifice flavor for a healthier meal option. Your guests will never guess it's low-fat!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 cup Low-fat sour cream
- 1 cup Shredded reduced-fat cheddar cheese
- 0.5 cup Non-fat Greek yogurt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh chives
- as needed Olive oil spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with olive oil spray and set aside.
Peel the potatoes and cut them into small, evenly-sized cubes (about 1 inch).
Bring a large pot of water to a boil. Add the potato cubes and a pinch of salt. Boil the potatoes for about 10-12 minutes, or until they are tender but not falling apart.
Drain the potatoes and let them cool slightly while you prepare the creamy mixture.
In a large mixing bowl, combine the low-fat sour cream, non-fat Greek yogurt, shredded reduced-fat cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
Gently fold the cooked potatoes into the creamy mixture, ensuring that they are evenly coated.
Transfer the potato mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 30 minutes. The casserole should be bubbling and slightly golden around the edges.
Remove the casserole from the oven and sprinkle the chopped fresh chives over the top for garnish.
Let the casserole cool for 5-7 minutes before serving. Enjoy your creamy, low-fat sour cream potato casserole!
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 42% | |
| Sodium | 3398 mg | 148% | |
| Total Carbohydrate | 253.9 g | 92% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 22.6 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1466 mg | 113% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 6708 mg | 143% | |
*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.
