This was such a delicious and easy weeknight meal! I don’t know how I haven’t made a potato bake before but it 100% is going to be a Jorritsma staple. I can’t wait to eat the leftovers for lunch at work tomorrow!
I’ve been trying to cook more potatoes recently and have been loving it. They are such a versatile and delicious staple (super cheap too) but I used to just forget about them in our pantry!
Contrary to popular belief, white potatoes are not bad! Okay, sure I do take the all-food-is-good approach but literally the only difference between white potatoes and sweet potatoes (which influencers rave about) is that sweet potatoes have more vitamin A (it’s what makes them orange).
White potatoes are a great source of:
- Fiber (especially if you leave the skin on)
- Vitamin C
Notes About This Recipe
- You can use leftover baked or mashed potatoes or cook the potatoes right when you make the bake
- If you’re going for baked potatoes you can either rub them with oil, prick them with a fork, and bake them at 350 for 1 hour or cook them in the microwave (3 lbs took 20 minutes for me)
- You can put in as much or little extras as you want! I feel like potatoes and cheese are the minimum but you can also add ham, broccoli, sautéed onions—you name it!
- You can prep this ahead of time and then cook it in the oven right before you want to serve it
- This goes great with a side of broccoli or you can get your veggies in by mixing them right into the potatoes
- 3 lbs of small-medium potatoes (skin on)
- 1 cup of Greek yogurt
- 1/2 cup of milk
- 2 cups of shredded cheddar, divided
- Salt and pepper to taste
- 1-2 cups of diced ham or cooked sausage
- Caramelized onions, green onions, or broccoli
- Chives, rosemary, or garlic
- Goat or blue cheese
- If not using leftovers, prick potatoes with a fork and cook in the microwave on a plate for 10 minutes
- Flip potatoes over and sprinkle with 1/4 cup of water and cook for another 10 minutes. You should be able to easily pierce the potatoes with a fork when done
- Preheat oven to 450 degrees
- Remove potatoes from the microwave. With a fork and knife (since they’ll be hot) cut the potatoes into large chunks and put in a bowl
- Coarsely mash potatoes and mix in 1 cup of cheddar as well as the yogurt, milk, and salt and pepper (plus any extras)
- Spread potato mixture in a 13×9 pyrex and top with the remaining cup of cheddar cheese
- Bake for 15 minutes until cheese is melted, garnish with extra rosemary or chives if desired, and serve
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