Skinny Cheesy Potatoes

These Skinny Cheesy Potatoes are a much healthier version of a Midwestern classic. 


  • 1 32-ounce bag hash brown potatoes, frozen shredded or diced, slightly thawed
  • 3 cups riced cauliflower, frozen slightly thawed
  • 1½ cups lowfat cottage cheese
  • 1 cup nonfat Greek yogurt
  • 1 cup low sodium chicken broth
  • 1¾ cup shredded Sharp Cheddar made with 2% milk 3/4 cup reserved
  • 2 large eggs
  • ¼ c dried minced onion
  • ½ tsp pepper
  • 2 tsp Lawry’s Seasoned Salt or your favorite all purpose seasoning should work
  • 1 tsp garlic powder
  • cooking spray I use olive oil cooking spray
  • salt & pepper to taste


  • Preheat oven to 375 degrees.
  • In a large bowl add the hash browns, riced cauliflower, cottage cheese, 1 cup sharp cheddar, seasoned salt, pepper, eggs, Greek yogurt, and chicken broth. Mix together VERY well.
  • Spray a 9×13 casserole dish well with cooking spray. Add cheesy potato mixture, and spread evenly into the dish. Top with the remaining 3/4 cup sharp cheddar cheese. Spray top of the casserole with some more cooking spray to prevent cheese from sticking. Cover tightly with aluminum foil.
  • Bake for 40 minutes covered. Remove aluminum foil, turn the oven up to 425, and let the cheese brown up for another 15-20 minutes.


serving size: 1/2 heaping cup

Calories: 134 Fat: 3.9g, Saturated Fat: 1.9g, Carbohydates: 15g, Fiber: 2g, Sugar: 1.6g, Protein: 10.1g 

Weight Watchers Points: 3 Points

By Fkkzzz

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