I’m great at desserts. I’m okay at entrees. I’m REALLY bad at side dishes.
My default side dish involves defrosting a bag of frozen mixed vegetables. YUM. Not.
But I’m trying to get better at planning side dishes ahead of time and thinking of things that actually go with my main dish. I made this to go with my Honey Barbecue Turkey Meatloaf and it turned out great! I’ll tell you right now, though, if you’re looking for that cheesy potato dish that’s dripping in creamy sauce and melted cheese that stretches for miles off your fork…this isn’t that. This is a lightened up version that maintains the taste, but not the decadence.
Skinny Cheesy Potatoes
(Recipe from The Spotted Lamb)
1 (32oz) bag frozen SHREDDED Hash Browns
1 1/2 cups plain Greek Yogurt
1/2 cup Chicken Broth
1/2 cup Milk (at least 2%)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Season All Salt
1/2 tsp Italian Seasoning
1/2 tsp Black Pepper
1 cup Shredded Cheese (of your choice…but be sure it is NOT low-fat)
Salt and Pepper to taste
*Although this recipe is much lower in fat/calories than the traditional, it still needs some fat to make sure the ingredients bind while cooking…that is why I suggest 2% milk and regular cheese…if you use low fat everything, it will turn out watery….
Preheat Oven to 350 degrees.
Combine all ingredients into a large bowl. Grease a 9 X 13 glass or ceramic (no metal!) baking pan with cooking spray. Pour potato mixture into baking pan and spread evenly. Bake uncovered for 55 min.