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Healthy Twice-Baked Potato Casserole (THM E)

Potatoes are now THM approved & this healthy version of twice-baked potatoes is the perfect way to enjoy them, especially for a holiday like Easter where potatoes are a must.
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Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Course: Side Dish
Ingredients Method

Ingredients
  

  • 24 mini red &/or yellow potatoes I like them mixed
  • 1/2 c. plain greek yogurt
  • 1/2 c. light sour cream
  • 4 light Laughing Cow Cheese wedges
  • 1/2 c. unsweetened almond milk
  • 1 1/2 t. garlic salt
  • pepper to taste
  • 6 ounces lean deli ham diced, look for no fat ham
  • parsley to taste
  • 2 scallions diced

Method
 

Potatoes & Ham:
  1. Preheat the oven to 400
  2. Wash and pierce potatoes & lay them out on a baking sheet
  3. Spray with olive oil spray & bake for 40 minutes
  4. While the potatoes are baking, sautee the ham on a skillet on medium/high heat
  5. Once the potatoes are soft when pierced, quarter the potatoes & put them in a medium-sized bowl
Casserole Assembly:
  1. On top of the potatoes, add the yogurt, sour cream, LCC wedges, almond milk
  2. Mash together with a hand masher. Only partially mash, the potatoes do not have to be completely mashed & IMO are more enjoyable when they're not
  3. Add in garlic salt, pepper, & sauteed ham
  4. Spray a 9x13 casserole dish with olive oil spray and using a spatula spread out the potato mixture so that it evenly covers the pan
  5. Sprinkle parsley &/or scallions on top
  6. Bake for 30 minutes & serve warm! Pair with your favorite main dish :)