Monday, April 13, 2009

yogurt cheddar potatoes

i made these up, so the recipe is sketchy at the moment

3 medium potatoes
8-12 oz sharp cheddar cheese
10 oz nonfat plain yogurt*
sea salt
black pepper
red pepper

preheat oven to 350**
cube the potatoes and boil them
whisk together cheese and yogurt

when the potatoes are ready, stick them in an (approx) 9"x12" pan
sprinkle with salt and black pepper***
cover evenly with yogurt-cheese mixture
sprinkle with black pepper and salt
add small amount of red pepper

bake 40 mins or until topping browns as desired

this is a slight twist on a very familiar dish, but the yogurt provides a surprisingly refreshing taste. the red pepper should be just enough to enhance the flavor subtly; it is not intended to provide noticeable heat.

*i'm guessing on the amount at this point, but you need enough to create a sauce once the cheese has been mixed in. it would be easy to add a lot more cheese than i did, but that would make this less healthy in comparison to more familiar cheese and potato recipes

**a higher temp might be more ideal; i used this b/c i was baking whole potatoes simultaneously and had read that 350 would work for that task

***i forgot to do this before adding the topping, but i think it's the right way to go. i was also liberal in adding additional pepper after baking.

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