3 1/2 pounds russet potatoes, washed and peeled
1/2 cup green onions, finely chopped
1 tablespoon butter, melted
2 ounces low fat cream cheese, softened
1 1/2 cups plain non fat Greek yogurt
1/2 cup skim milk
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup part skim mozzarella, divided
3/4 cup sharp cheddar cheese, divided
Spray a 3 quart casserole dish or a 9×13 dish with cooking spray and set aside. Cut the washed and peeled potatoes in half and add them to a large pot of salted water. Bring the potatoes to a boil and cook them until almost tender, but still have some bite, about 8-10 minutes. Let the potatoes cool until you are able to handle them, then using a box grater shred them using the largest grate. In a large bowl whisk together the melted butter, cream cheese, Greek yogurt, milk, salt, and pepper. Add in the shredded potatoes, green onions, and 1/2 a cup each of the shredded mozzarella and cheddar cheese. Fold everything together until combined then pour the potatoes into the prepared casserole dish. Top the potatoes with the remaining 1/2 cup each of shredded mozzarella and cheddar cheese. Bake the potatoes at 375 degrees for about 30 minutes or until the cheese is melted and bubbly.

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