Ingredients

The following ingredients have 8 Servings
  • 1 1/2 lb small white potatoes (cut into about 1/2 inch pieces)
  • 1/2 cup plain Greek Yogurt
  • 1 Tablespoons apple cider vinegar
  • 1 Tablespoon olive oil
  • 2 teaspoons dried parsley
  • 1 teaspoon Kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese ((about 4 oz.))
  • 4 slices bacon, (cooked until crispy, then crumbled)

Instruction

  • Preheat oven to 400°F. Coat a 9 x 13 glass baking dish with cooking spray.
  • Fill a large pot with water and add potatoes. Bring to a boil and cook 10-12 minutes, until slightly tender.
  • While the potatoes are cooking, in a small bowl, whisk together yogurt, vinegar, oil, parsley, salt, onion powder, dill, garlic powder, paprika, and pepper.
  • Drain potatoes and return to pot. Stir in yogurt mixture until the potatoes are coated.
  • Transfer to the prepared baking dish and bake for 30-35 minutes, or until browned.
  • While still hot, mix in the cheddar cheese and bacon.
  • Serve warm.