Ingredients

The following ingredients have 12 Servings
  • 2.5 pounds russet potatoes (approximate)
  • 8 ounces cream cheese (softened)
  • 1 10.5 ounce can cream of potato soup ( (or cream of chicken or cream of mushroom))
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup nonfat milk
  • ½ cup chopped green onions (about 5)
  • 3 cups shredded cheddar cheese (sharp, if you have it)

Instruction

  • Preheat oven to 350°F. Spray a casserole dish with nonstick cooking spray.
  • If desired, peel potaotes. Dice potatoes into small bite sized squares. Place in a large microwave-safe bowl with about 1-inch of water. Cover with plastic wrap and cook on high power in microwave for about 6 minutes, or until potatoes are just starting to get fork tender. (They shouldn’t fall off the fork; they need to be a bit underdone since they’ll finish cooking in the oven.)
  • (If desired, you can boil the potatoes on the stove instead of using the microwave.)
  • Meanwhile, mix together the cream cheese, soup, spices, sour cream, and milk. Stir in the green onions and 2 cups of the shredded cheese.
  • When potatoes are finished par-cooking, drain them well then stir them into the soup mixture. Spread in prepared pan. Cover with foil
  • Bake for 30 minutes. Remove the foil and add the remaining cheese. Cook until the potatoes are cooked through and cheese is melted and bubbling around the edges, about 20-25 minutes more.
  • Serve hot. Store leftovers in refrigerator.